Cilantro-Lime Shrimp & Black Bean Soft Tacos
A perfect dish that is light and fresh. Prepare the shrimp & salsa mixtures ahead of time for a even quicker dinner. Omit the sour cream to make dairy free.
1 pound of medium-sized shrimp – peeled, deveined and cooked
1 (15-ounce) can of black beans – rinsed and drained well
1 ripe avocado – peeled and cut into chunks
½ cup corn kernels (fresh or canned)
½ cup of chopped scallions
3/4 cups of salsa verde (check label for allergens)
¼ cup of chopped cilantro – plus more for garnish
4 tablespoons fresh lime juice
Salt and pepper, to taste
1 red pepper, sliced thin
8 corn tortillas – 6” round
3/4 cups of sour cream – for topping (optional - omit for dairy free)
In a large bowl, combine the shrimp, black beans, avocado, corn, and scallions. Slightly toss and set aside.
In another bowl, blend together the salsa verde, lime juice and cilantro. Season well with the salt and pepper, and blend. Blend ¾ cups of the salsa mixture and gently toss with the shrimp.
On a microwavable dinner plate, place one corn tortilla and cover with a paper towel that has been gently sprinkled with water. Next place another tortilla on top, and then another slightly damp paper towel. Microwave for 30 seconds to heat the tortillas and make them soft and pliable. Keep warm by wrapping in foil. Repeat until all tortillas are heated.
Let your guests assemble there own tacos by placing a spoonful of the shrimp mixture in the center of the taco. Top with sliced bell peppers. Season with the remaining salsa mixture, cilantro, and sour cream. Fold over and enjoy!
Serves 4.
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