Shrimp Tacos With Black Beans

Christopher Baker

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Serves 4| Hands-On Time: 35m | Total Time: 35m

Ingredients

1/2 cup plus 1 tablespoon olive oil
4 scallions, sliced, white and green parts separated
2 15.5-ounce cans black beans, rinsed
kosher salt and black pepper
1 pound peeled and deveined small shrimp
1 large egg white, beaten
1/2 cup all-purpose flour
1/2 cup cornmeal
8 6-inch corn tortillas, warmed
cut up avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, for serving

Directions

Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the scallion whites and cook, stirring, until softened, 1 to 2 minutes. Add the beans, ¼ cup water, and ½ teaspoon each salt and pepper. Cook until warmed through, 3 to 4 minutes. Stir in the scallion greens.
In a shallow bowl, toss the shrimp with the egg white. In a second shallow bowl, combine the flour, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
Heat the remaining ½ cup of oil in a large skillet over medium-high heat. Working in batches, fry the shrimp until golden, 2 to 3 minutes per side. Serve in the tortillas with the avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, alongside the beans.

By Charlyne Mattox, October 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 579

Fat 15g
Sat Fat 2g
Cholesterol 229mg
Sodium 1,147mg
Protein 43g
Carbohydrate 72g
Sugar 2g
Fiber 12g
Iron 7mg
Calcium 179mg

What does this mean? See Nutrition 101.

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Quick Tip

To warm the tortillas, wrap the stack in damp paper towels and microwave until warmed through, 60 to 90 seconds. Alternatively, wrap the tortillas in foil and heat in a 350° F oven until warmed through, 5 to 7 minutes.