Shrimp Tacos with Black Beans
Serves: 4-6
  • ¼-1/2 cup olive oil plus 1 Tbsp (I used less than the ½ cup called for)
  • 4 scallions, sliced, white and green parts separated
  • 2, 15-ounce cans black beans, rinsed
  • 1 pound peeled and deveined small shrimp
  • 1 large egg white beaten
  • ½ cup all-purpose flour
  • ½ cup cornmeal (I skipped this ingredient as I didn't have on hand)
  • 8, 6-inch corn tortillas, warmed
  • toppings of choice (avocado, salsa, sour cream)
  1. Heat 1 Tbsp. of oil in a small saucepan over medium heat. Add the scallion whites and cook, stirring for about 1 to 2 minutes. Add the beans, ¼ cup water, and ½ tsp each salt and pepper. Cooked until warmed through, 3 to 4 minutes. Stir in the scallion greens.
  2. In a shallow bowl, toss the shrimp with the egg white. In a second shallow bowl, combine with the flour, cornmeal, ½ tsp salt, and pepper. Add the shrimp and toss.
  3. Heat the remaining olive oil in a large skillet over medium-high heat.
  4. Working in batches, fry the shrimp until golden, 2 to 3 minutes per side. Serve in the tortillas with the toppings along with the beans
Recipe by Maryann Jacobsen at