We made these shrimp tacos in stand up taco shells which makes the filling of them much easier. John sautéed the shrimp and I was in charge of the beans and all the accompaniments. The accompaniments were sliced avocado and mango, shredded Romaine, cilantro, jalapeño, a squirt of Sriracha, and a sprinkling of lime juice. The black beans were a combo of the rinsed canned beans and a can of fire-roasted Rotel plus a half teaspoon of cumin.

Tacos are always a family favorite!