It has been just about a month since we had this dinner. Not only is it delicious but healthy too! Plus the calorie count is pretty low. So, win, win, win!

John as usual cooked the shrimp perfectly while simultaneously charring the corn tortillas over an open flame. I made the mango salsa with the spicy tomato part of a can of Rotel and a ripe mango. The spicy black beans were cooked in the juice from the can of Rotel and further spiced up with cumin and chipotle powder.

Not shown were our before-sies, guacamole and tortilla chips and a margarita. You can’t be perfect all the time!