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Shrimp, Black Bean and Mango Salsa Tacos

As a lifestyle journalist, screenwriter, and author of novels and cookbooks, I usually spend my days at my desk on my computer. I like to make meals for lunch and dinner using healthy, organic, and natural ingredients. My Shrimp, Black Bean, and Mango Salsa Tacos not only make a quick and easy, simply delicious and satisfying meal, but they also pack a nutritional punch!

Shrimp, Black Bean and Mango Salsa Tacos

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Ingredients Method Notes

Ingredients

1 can black beans, drained
1 c. Roma tomato, diced
1/4 c. Maui onion, diced
1 1/2 c. mango, diced (fresh or thawed)
1 avocado, peeled and diced
8 to 10 Taco seasoning or a Mexican seasoning blend
2 T. fresh lime juice
2 c. Jumbo, Frozen & Cooked Shrimp (thawed, tails off)
flour or corn tortilla shells

Garnish

1/4 c. cilantro sprigs
1 c. sharp cheddar cheese, shredded (regular or Vegan)
1 c. arugula

Method

Add beans, tomato, onions, mango, avocado, and taco seasoning in a bowl and mix.
Add in fresh lime juice and mix.
Warm up flour or corn tortillas.

To Plate

Place salsa down the center of a tortilla shell, add several pieces of shrimp and garnish with cilantro, cheese, arugula, and another squirt of lime juice.