FOOD CALCULATOR
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General
Ingredients 8 servings
Medium Shrimp, prefrozen
2.0
pound(s)
Bell Peppers
1.0
whole
Yellow Onions
1.0
whole
Fajita Seasoning Mix
1.0
package(s)
Olive oil
2.0
tablespoon(s)
Corn Tortillas (6-inch)
16.0
whole
Avocados
2.0
whole
Tomatoes
2.0
whole
Sour Cream
1.0
cup(s)
Dairy-Free Sour Cream
1.0
cup(s)
Salsa
1.0
jar(s)
Shredded Mexican Cheese Blend
1.0
cup(s)
Dairy-Free Shredded Cheese
1.0
cup(s)
Limes, cut into wedges
2.0
whole
Long-Grain White Rice, cooked, prefrozen
2.0
cup(s)
Black Beans (15 oz cans)
2.0
can(s)
Green Cabbage, shredded
0.5
whole
Dietary Restrictions
Wheat / Gluten
Dairy
Shellfish
Recipe Instructions
PRE-TRIP PREP: Freeze shrimp in portioned bags. Best used within first 3 days. Cook rice; freeze.
ON THE RIVER: Heat olive oil in a large skillet over high heat. Cook thawed shrimp with bell pepper and onion; season with fajita seasoning. Sauté 3–4 minutes until shrimp is pink and cooked through. Warm rice, beans, and tortillas. Build tacos: tortilla, cabbage, shrimp mixture, avocado, tomato, sour cream, cheese, salsa, lime.
