Cooking After Class: Shrimp and Black Bean Tacos

Have I mentioned that I LOVE tacos 🌮 I typically like shrimp tacos, but they are usually not my favorite. However, this recipe…THIS RECIPE has changed everything. I seriously inhaled these Shrimp and Black Bean Tacos.

These tacos were light, fresh, and filling all at the same time. The rice and beans gave them some serious substance but the shrimp, pico de gallo, and avocado lighten them up and made for a fresh pop of flavor with each bite.

The only downside was that they were a little messy but when they taste this good, who really cares! If I could find the perfect white corn tortillas (ones that aren’t always falling apart on us), I’d be one happy camper 🙂

Substitutions/Additions made by Cooking After Class for Shrimp and Black Bean Tacos:

used 1 tsp avocado oil instead of 2 tsp canola oil
eliminated the ground red pepper since I didn’t have any, we liked the flavor just fine without it

Tips from Cooking After Class for making Shrimp and Black Bean Tacos:

These “taco accessories” are not required, but they certainly are helpful if you’re a serious fan of tacos. Making tacos (and keeping them pretty) is super easy with these taco holders. This tortilla warmer is a must have! You’ll wonder how you ever made it through Taco Tuesday without it.

RECIPE: Shrimp and Black Bean Tacos