Shrimp Tacos
Recipe GLPRf4ccacd53d51e5
Fresh and vibrant shrimp tacos filled with lime-seasoned shrimp, charred corn and black bean filling, creamy avocado, cilantro, served in warm flour tortillas. Ready in 30 minutes.
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Ingredients
1 tbsp. olive oil
1 small onion, diced
1 small jalapeño chile, minced
2 c. corn kernels
1 can (15 oz) black beans, drained and rinsed
1 lb. shelled and deveined medium shrimp
2 limes
1 avocado, sliced
¼ c. fresh cilantro leaves
8 flour tortillas
Directions
Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced jalapeño, sauté for 2 minutes until fragrant and slightly softened.
Add corn kernels and black beans to the skillet, stir well and cook for 3-4 minutes until the corn is slightly charred and the mixture is heated through. Set aside on a plate.
In the same skillet, add the shrimp and juice from 1 lime. Cook over medium-high heat for 2-3 minutes per side, stirring occasionally, until the shrimp turn pink and opaque throughout and reach an internal temperature of 145°F. Season to taste.
Warm the flour tortillas in a dry skillet or directly over a gas flame for about 10-15 seconds per side until pliable.
Assemble tacos by placing warm tortillas on a plate and filling each with a portion of the corn and black bean mixture, followed by shrimp, avocado slices, and fresh cilantro.
Cut the remaining lime into wedges and serve alongside the tacos. Squeeze fresh lime juice over tacos to taste before eating.
