When I got Real Simple’s A Month of Easy Dinners in the mail, I knew I had to try the Shrimp Tacos on the cover. While their picture was way better than mine, it didn’t show up in the taste which was excellent (hopefully Santa is getting me a new camera this year).
This is a great way to present shrimp to kids who are reluctant to eat it. Little D ate some but Big A stuck with her tortilla, guacamole, and beans. They say it takes 15 exposures so I only have 14 more to go! I will definitely include shrimp tacos in my Mexican Monday rotations.
If you try it let me know how it turns out!
- 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)
- 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.
- 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.
- Heat the remaining olive oil in a large skillet over medium-high heat.
- 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