Shrimp Tacos With Black Beans
Serves 4|
Hands-On Time:
|
Total Time:
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.
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
.
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.
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