Rating: 3.5 stars
56 Ratings
  • 5 star values: 17
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3

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Credit: Christopher Baker

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a small pot over medium heat. Add the scallion whites and cook, stirring, until softened, 1 to 2 minutes.

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  • 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.

  • Toss the shrimp with the egg white in a shallow bowl,. In a separate 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. Fry the shrimp, in batches, until golden, 2 to 3 minutes per side.

  • Serve the shrimp in the tortillas with the avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, alongside the beans.

Nutrition Facts

579 calories; fat 15g; saturated fat 2g; cholesterol 229mg; sodium 1147mg; protein 43g; carbohydrates 72g; sugars 2g; fiber 12g; iron 7mg; calcium 179mg.
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