Baja-Style Crispy Shrimp Tacos with Sweet Rice Drink

Ingredients

• 1 cup white rice
• 5 cups water
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract

Steps

1. Place rice and water in blender; blend 1 minute. Chill 30 minutes (or up to 3 hours).
2. Combine remaining ingredients in pitcher; strain rice water into pitcher and stir until blended. Serve over ice.

Ingredients

• 1 lb peeled/deveined medium shrimp
• 2 tablespoons fresh cilantro
• 2 tablespoons reduced-fat mayonnaise
• 2 limes, for zest/juice
• 2 cups shredded coleslaw mix
• 3 tablespoons spicy ranch dressing
• ½ cup fish fry mix
• ¼ cup vegetable oil
• 8 small flour tortillas
• 1 ripe Hass avocado

Steps

1. Thaw shrimp, if needed. Chop cilantro, then combine with mayonnaise in large bowl. Zest 1 lime (1 teaspoon), then juice both limes (2 tablespoons); add zest and juice to mayonnaise mixture. Add coleslaw mix and stir to combine; set aside.
2. Combine ranch dressing and shrimp; toss to coat. Place fry mix in shallow bowl, then dip shrimp in fry mix, pressing with fingertips to adhere (wash hands).
3. Preheat large sauté pan on medium-high 3–4 minutes. Place oil in pan, then add shrimp; cook 3–4 minutes on each side until coating is golden and shrimp are opaque. Drain shrimp on paper towels.
4. Microwave tortillas on HIGH 25 seconds or until warm. Halve avocado, remove pit and flesh, and slice flesh thinly. Divide avocados, shrimp, and slaw evenly among tortillas; serve.