Shrimp and Black Bean Salsa Tacos

Ingredients

  • 3/4 lb raw medium shrimp, shelled and deveined
  • 1 tablespoon Calizo Extra Virgin Olive Oil with Lemon
  • 1 tablespoon reduced sodium taco seasoning mix (from 1oz package)
  • 1 (15oz) can black beans (drained, rinsed)
  • 1/4 cup salsa
  • 1/4 cup diced red bell pepper
  • 1/2 avocado, peeled, diced
  • 1 tablespoon Calizo Hot Sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 8 small soft shell tacos

In medium bowl, mix shrimp, Calizo Extra Virgin Olive Oil with Lemon and taco seasoning to coat; set aside. In large bowl, mix beans and salsa, mashing a few of the beans with a fork. Stir in bell pepper, avocado, Calizo Hot Sauce, cilantro and lime juice; set aside.


In medium skillet, cook shrimp over medium-high heat 4 to 5 minutes or until pink and opaque, stirring and turning over once. Warm tortillas by toasting in a dry nonstick skillet over medium-high heat a few seconds per side.


Spoon about 1/4 cup of the bean mixture on each tortilla. Top with 1/8 of the shrimp (about 4 or 5 shrimp). Fold over to eat.


Tips: You can use your favorite small taco shells a crisp corn tortillas or soft flour tortillas.


You can serve these flavorful tacos with sour cream or wedges of fresh limes to squeeze over the tacos.
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