Shrimp Tacos with Black Beans 'n Corn Salsa
Angel Hair Slaw
Ingredients
- 1½ (14-oz) pkg frozen popcorn shrimp
- 12 corn tortillas, heated
- 1½ cups frozen corn kernels
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- ½ cup fresh salsa
- ⅔ cup sour cream
- 1 Tbsp taco seasoning mix
- ¼ tsp salt
- ¼ tsp pepper
- 3 to 4 Tbsp milk
- 2 avocados, chopped
Instructions
- Bake shrimp according to package directions. Heat tortillas in oven as well, if desired.
- Meanwhile, cook corn in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until lightly browned. Stir in beans and salsa; cook until thoroughly heated. Season lightly with salt and pepper.
- Mix sour cream with seasoning mix and ¼ tsp each salt and pepper in a bowl. Add enough milk or water to reach drizzling consistency.
- Divide shrimp among tortillas. Drizzle with seasoned sour cream. Top with corn salsa and chopped avocado.
Side Dish Ingredients
- 1 (10-oz) pkg angel hair coleslaw
- ½ (16-oz) bottle coleslaw dressing
Side Dish Instructions
- Toss together coleslaw and desired amount of dressing in a bowl. Chill until ready to serve.
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