Easy Shrimp Tacos | Health Matters
1 11 oz can Mexicorn, drained ¾ cup chopped tomatoes ½ cup black beans, rinsed and drained ¼ cup fresh cilantro, finely chopped 3 cloves garlic, finely chopped
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Skillet
- Spatula
- Tongs
- Plate
- Serving platter
- Aluminum foil
Ingredients
- 1 11 oz can Mexicorn, drained
- ¾ cup chopped tomatoes
- ½ cup black beans, rinsed and drained
- ¼ cup fresh cilantro, finely chopped
- 3 cloves garlic, finely chopped
- salt
- pepper
- ½ cup prepared guacamole or mashed avocado
- 16 oz uncooked large shrimp, peeled and deveined
- 3 tsp chili powder
- ½ tsp Cajun seasoning (optional)
- 8 corn tortillas, warmed
- 2 small limes, quartered
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