Ingredients
Frozen or Fresh Shrimp
1 cup cabbage slaw mix
½ cup corn (we use frozen)
½ cup canned black beans- drained and rinsed
Corn or Flour tortillas (4)
1 Lime
¼ cup chopped cilantro
¾ tbsp chili powder
½ tsp salt
1 tbsp Olive Oil
Roasted Poblano & Garlic Finishing Sauce
Preparation
Take shrimp out of package approx. 6 per person- dust shrimp with ¼ tbsp chili powder. Put off to the side to let sit.
Put 1 cup slaw mix in a small bowl and add 2 tbsp. Roasted Poblano & Garlic Finishing Sauce and toss- add half of the cilantro and a squeeze of ½ lime. Set Aside.
In a small skillet, add 1 tbsp olive oil and heat on high. Shrimp cooks fast so only 1 minute per side. Once cooked, set aside to cool.
In the same pan as shrimp, add ½ cup corn and ½ cup black beans. Toss with ½ tbsp chili powder and ½ tsp salt, stir on high for 4 minutes.
As corn and black beans cook, cut and scoop avocado onto a plate and slice into pieces.
Warm tortillas in the microwave for 15 seconds.
Divide tortillas, fill with slaw and shrimp. Top with avocado. Drizzle Roasted Poblano & Garlic Finishing Sauce over tacos to enjoy with each bite. Garnish with cilantro and lime if desired.