Shrimp and Black Bean Tacos

A hefty amount of toasty cumin adds deep flavor to quickly seared shrimp, while a wee bit of ground red pepper punches above its weight, contributing a fair amount of heat. Don’t worry, though—once the shrimp gets tossed into corn tortillas with avocado, rice, and beans, the heat is muted so the tacos are perfectly seasoned. Be sure to reserve a bit of the bean liquid before you drain the beans; that liquid helps bring the chunky mash together. If your family doesn’t love shrimp, you can make the tacos with an equal weight of cubed, boneless, skinless chicken thighs.

Great

% Daily Values based on a 2,000 calorie diet

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