Pinto Bean and Shrimp Tacos

Ingredients

Salt and pepper

to taste

Fresh cilantro

1 handful, finely chopped

Lime

1, cut into wedges

Ripe avocado

1, sliced

Salsa

1 cup, homemade or store-bought

Corn tortillas

8

Olive oil

1 tablespoon

Taco seasoning

1 packet

Shrimp

1 pound, peeled and deveined

Cooked pinto beans

1 can (15 ounces), drained and rinsed

Instructions

1. In a skillet, heat the olive oil over medium heat.
2. Add the shrimp and sprinkle with taco seasoning. Cook until the shrimp turns pink and is cooked through, about 3-4 minutes per side. Once cooked, remove the shrimp from the skillet and set aside.
3. In the same skillet, add the pinto beans and cook until they are heated through, about 2-3 minutes. Season with salt and pepper to taste.
4. Warm the corn tortillas in a separate skillet over medium heat or in the oven wrapped in foil at 350°F for 10 minutes.
5. To assemble the tacos, spread a generous spoonful of pinto beans on each warmed tortilla.
6. Top each taco with a serving of shrimp, followed by salsa, avocado slices, and a sprinkling of chopped cilantro.
7. Serve immediately with lime wedges on the side for squeezing over the tacos. Enjoy your homemade Pinto Bean and Shrimp Tacos!