Shrimp tacos with spicy black beans. 10/21/21

I think the key to this dish is perfectly cooked shrimp and an array of toppings.

Shrimp tacos with spicy black beans

John did a stellar job on the shrimp and also toasted up the tortillas over the open flame on the stovetop. I prepared the spicy black beans by cooking up some onions and garlic and then adding the two cans of drained and rinsed beans, a can of Rotel, a bunch of cumin, some cilantro, and a couple of dollops of medium spicy salsa. And salt, always taste for salt.

For the taco fixings I made a crema from yogurt, cumin, and salt. We also had medium spicy salsa (there were no mangoes in the grocery store), packaged cabbage already shredded, and cilantro.

Our daughter has been joining us for most of the dinners this week. So far we have gotten a passing grade on everything and that is a high bar to pass. Everyone in our family cooks delicious food and there is always extra pressure to prepare things that they will think are a good idea and also cooked well.

This entry was posted in American, Easy, Kitchen tips, Legumes, Mexican, pescatarian, Shellfish, Southwest U.S., Vegetables and tagged , . Bookmark the permalink.

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