Shrimp and Black Bean Salsa Tacos


In medium bowl, mix shrimp, Calizo Extra Virgin Olive Oil with Lemon and taco seasoning to coat; set aside. In large bowl, mix beans and salsa, mashing a few of the beans with a fork. Stir in bell pepper, avocado, Calizo Hot Sauce, cilantro and lime juice; set aside.

In medium skillet, cook shrimp over medium-high heat 4 to 5 minutes or until pink and opaque, stirring and turning over once. Warm tortillas by toasting in a dry nonstick skillet over medium-high heat a few seconds per side.

Spoon about 1/4 cup of the bean mixture on each tortilla. Top with 1/8 of the shrimp (about 4 or 5 shrimp). Fold over to eat.

Tips: You can use your favorite small taco shells a crisp corn tortillas or soft flour tortillas.

You can serve these flavorful tacos with sour cream or wedges of fresh limes to squeeze over the tacos.