3/4 lb. raw medium shrimp, shelled and deveined
1 tablespoon olive oil
1 tablespoon reduced sodium taco seasoning mix (from 1oz package)
1 (15oz) can Luck’s® Black Beans (drained, rinsed)
1/4 cup salsa
1/4 cup diced red bell pepper
1/2 avocado, peeled, diced
1/2 jalapeno, finely diced
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
8 small corn tortillas
In medium bowl, mix shrimp, oil and taco seasoning to coat; set aside. In large bowl, mix beans and salsa, mashing a few of the beans with a fork. Stir in bell pepper, avocado, jalapeno, cilantro and lime juice; set aside.
In medium skillet, cook shrimp over medium-high heat 4 to 5 minutes or until pink and opaque, stirring and turning over once. Warm tortillas by toasting in a dry nonstick skillet over medium-high heat a few seconds per side.
Spoon about 1/4 cup of the bean mixture on each tortilla. Top with 1/8 of the shrimp (about 4 or 5 shrimp). Fold over to eat.