Instructions:

1. Preheat oven to 350F°. In large saute pan add 1 tbsp of coconut oil and allow to get hot, add chopped shallots and stir-fry for 3 minutes or until they are translucent. Add 2 cups of black rice and stir-fry for about 3 – 4 more minutes or until rice starts to smell nutty.
2. Once rice is toasted add 1 can of coconut milk at a time and stir constantly to allow milk to be absorbed by the rice, once pan looks almost dry add additional can and repeat the same process with the last can of coconut milk. Season with salt and if needed add some water 1/4 cup at a time to cook rice thoroughly. (Black rice has a tougher husk so it will be chewier than white rice.)
3. In a saute pan add 1 tbsp of coconut oil and allow to get hot. Add shrimp and stir-fry for 1 minute before adding 1/2 cup of mama tangs sauce. Allow this mixture to reduce until thick, about 3 – 5 minutes, season to taste and set aside.
4. On a sheet pan lined with parchment paper layout wonton wrappers and bake in oven for 5 – 8 minutes or until golden brown and crispy.
5. Build taco by adding rice to wonton wrapper and top with the sautéed shrimp, drizzle each taco with more Mama Tang’s if desired.

Source:  H‑E‑B Cooking Connection