Ingredients
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Frozen or Fresh Shrimp
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1 cup cabbage slaw mix
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½ cup corn (we use frozen)
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½ cup canned black beans- drained and rinsed
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Corn or Flour tortillas (4)
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1 Lime
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¼ cup chopped cilantro
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¾ tbsp chili powder
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½ tsp salt
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1 tbsp Olive Oil
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1 pouch Roasted Poblano & Garlic Gourmet Finishing Sauce
Preparation
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Take shrimp out of package approx. 6 per person- dust shrimp with ¼ tbsp chili powder. Put off to the side to let sit.
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Put 1 cup slaw mix in a small bowl and add 2 tbsp. Roasted Poblano & Garlic Finishing Sauce and toss- add half of the cilantro and a squeeze of ½ lime. Set Aside.
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In a small skillet, add 1 tbsp olive oil and heat on high. Shrimp cooks fast so only 1 minute per side. Once cooked, set aside to cool.
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In the same pan as shrimp, add ½ cup corn and ½ cup black beans. Toss with ½ tbsp chili powder and ½ tsp salt, stir on high for 4 minutes.
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As corn and black beans cook, cut and scoop avocado onto a plate and slice into pieces.
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Warm tortillas in the microwave for 15 seconds.
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Divide tortillas, fill with slaw and shrimp. Top with avocado. Drizzle Roasted Poblano & Garlic Finishing Sauce over tacos to enjoy with each bite. Garnish with cilantro and lime if desired.
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