I like to call these tacos a “formula meal.” Almost every time I cook, I try to make enough to have leftovers. This way Rich and I can eat it for lunch or dinner the next day.
These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans. All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.
Shrimp + black beans + sauteed veggies + tortilla = dinner.
Chili Lime Shrimp Tacos
1/2 pound of my chili lime roasted shrimp
1/2 cup my slow cooker black beans
1 red bell pepper
1 small onion
1 teaspoon canola oil
1/4 teaspoon salt
6 taco tortillas
Toppings of your choice
Slice red pepper in strips about 1/8 inch wide. Cut onion in half moons about 1/8 inch wide. Do this by cutting the onion in half, from root to tip. Then put the cut side of the onion down on the cutting board and cut in stripes 1/8 inch wide, the opposite way the onion was previously cut.
Heat the oil in a skillet over medium heat. Add the onion, pepper, and salt to the skillet, stir. Cook the veggies until they are starting to soften and brown, about 8 minutes.
Warm the tortillas, either in the oven, a skillet, or microwave.
Assemble the tacos. Take a tortilla, top with sauteed veggies, black beans, and shrimp. Add desired toppings like: salsa, avocado, cheese, hot sauce, and cilantro.
Enjoy!
Makes tacos for 2.
