Shrimp tacos with spicy black beans. 12/3/21

Shrimp tacos with spicy black beans

So good and so easy! John defrosted some shrimp and seasoned them with salt, chili powder, Old Bay, garlic powder, and cumin. They were sautéed in olive oil spray. In the meantime I got the toppings together- shredded cabbage, cilantro, lime, diced onions, salsa, and a crema made from Greek 0% yogurt, salt, and cumin. I also whipped up spicy black beans which consisted of two cans of black beans, a can of Rotel original, onions, cumin, cilantro stems, red pepper flakes, and salt. I added a squirt of sriracha to give them a sweet spice. John heated the corn tortillas over an open flame.

Any kind of tacos are always a hit at our house. These days of healthy eating I usually have fish or shrimp as the protein but chicken as well as a lean beef like flank steak would also be great. No leftovers tonight!

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

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