Shrimp Tacos with Cabbage Slaw and Black Beans

Ingredients

• grilled shrimp 5 oz
• small corn tortillas 2 pieces
• cabbage slaw 1 cup
• cooked black beans 1/2 cup
• sour cream 1 tbsp

Method

1. Prepare the shrimp. If your shrimp are not already grilled, season 5 oz of peeled and deveined shrimp with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the shrimp for about 2 minutes per side until they turn pink and opaque. Remove from heat and set aside.
   Tip: Do not overcook shrimp as they become tough quickly.
2. Warm the tortillas. Heat 2 small corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until warm and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20 seconds.
   Tip: Warming tortillas makes them easier to fold without cracking.
3. Prepare the cabbage slaw. If you have pre-made cabbage slaw, give it a quick toss to redistribute the dressing. If making fresh, combine shredded cabbage, shredded carrots, a squeeze of lime juice, a pinch of salt, and a teaspoon of olive oil in a bowl.
   Tip: Fresh slaw adds a nice crunch and tang to the tacos.
4. Heat the black beans. Warm 1/2 cup of cooked black beans in a small saucepan over low heat, stirring occasionally until heated through, about 3-4 minutes. You can add a pinch of cumin or chili powder for extra flavor if you like.
   Tip: Heating beans gently prevents them from drying out.
5. Assemble the tacos. Place the warmed tortillas on plates. Divide the grilled shrimp evenly between the two tortillas. Top each with half a cup of cabbage slaw and a tablespoon of sour cream. Serve the warm black beans on the side.
   Tip: Add a squeeze of lime or chopped cilantro on top for extra freshness.

Pro tips

• Use fresh lime juice on the slaw or shrimp to brighten flavors.
• To keep tortillas warm while assembling, wrap them in a clean kitchen towel.