1 pound of shrimp- Not pre-cooked.
1 Bag of White Corn Tortilla’s- I swear these maid the tacos!!!
1/2 cup of diced red bell pepper
1/3 cup of red onion- diced small
Queso quesadilla cheese
1 1/2 tbs of butter- salted
1 can of black beans
1 bunch of cilantro
Salsa- Diced and fresh better
Lettuce, Avocado and Salsa for topping
Cilantro Lime Sour Cream drizzled on top
Cilantro Lime Sour Cream……
1 cup of sour cream
1/2 tbs of cumin
1 whole lime
1/3 cup of cilantro thinly sliced.
First, slice up your red bell pepper and onion.
Place them in a hot skillet and cook on low to medium heat with 1 1/2 tbs of butter. You want to cook them until softened. Do not burn!!!
Next you want to defrost your shrimp and take of tails also if needed.
Drizzle with 1/2 a lime and get about 1/3 cup of cilantro ready to place in skillet as well. Set aside to prepare all the other ingredients because the shrimp will only take about 5 minutes to cook.
Take your sour cream- (I had 1 cup left from using previous in the week) and add in your Cumin Powder and mix in juice from 1 lime and the 1/3 cup of Cilantro.
Mix well together and place back in fridge to set.
Now heat up your Black beans with some Salsa. I like to add about 1/3 cup of salsa to give extra flavor. Set on low heat until ready to serve.
Now comes the SHRIMPPPPPPP. Add in your shrimp with the cilantro and lime juice to your red bell pepper, onion and butter mixture. Cook on Medium to high heat for 4-5 minutes until your shrimp pink and curl up.
Warm up your white Corn toritllas while your shrimp cooks. This should smell amazing by now!!!!
Last but not least we will make the tacos!!!!! After warming up your tortillas put a little spoonful of black beans right in the middle.
Now add your shrimp mixture…..
Top with your queso cheese, lettuce, avocado, and more cilantro if you would like.