This was a first for me and it was a great refreshing meal and everyone said it was a keeper.
I had fresh corn tortillas, I made a avocado black bean salsa with a side veggie of roasted asparagus with parmesan.
2 green onions, thinly sliced
1 tomato, chopped
1/2 cup black beans, rinsed
1/2 cup corn
2 avocados, diced
1/4 cup lime juice
1/4 cup cilantro, minced
1 jalapeño, seeded, diced
2 tbsp olive oil
2 tsp chili powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt
1 pound shrimp, raw, shelled, deveined
For Salsa: Combine green onion, tomato, black beans, corn, lime juice, and cilantro, mix well and set aside.
Make the Shrimp: Heat grill to medium.
Meanwhile, mix the olive oil, chili powder, salt, pepper, cumin, and shrimp in a large bowl.
Stir until shrimp are evenly coated with seasoning.
Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray.
Place shrimp on grill and cook until just opaque, about 1-1/2 – 2 minutes per side.
Cover to keep shrimp warm.
Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Or heat tortillas in microwave according to package instructions.)
Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp.
Serve tacos with lime wedges on the side.