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.
2 teaspoons canola oil
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons ground cumin, divided
1/8 teaspoon ground red pepper
1 (15-oz.) can unsalted black beans
1/2 teaspoon chili powder
8 (6-in.) corn tortillas
1 cup hot cooked brown rice
1/2 cup fresh pico de gallo
1/4 cup sliced green onions
1 ripe avocado, thinly sliced
Fresh cilantro leaves
Est. added sugars 0g
How to Make It
Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans, reserved liquid, 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.
Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side. Divide bean mixture, rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.
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