YOUR SOLIN GENERATED RECIPE
Zesty Black Bean and Corn Tacos
Sautéed shrimp and black beans tossed with sweet corn and zesty lime, served in warm tortillas with a dollop of cool, tangy Greek yogurt crema.
INGREDIENTS
6 oz Shrimp
0.5 cup Black beans
0.25 cup Sweet corn
2 small Corn tortillas
0.25 cup Plain Greek yogurt
1 tsp Extra virgin olive oil
1 tsp Chili powder
0.5 tsp Ground cumin
1 tbsp Lime juice
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Mince the garlic and finely chop the fresh cilantro.
In a small bowl, whisk the plain Greek yogurt with half of the lime juice and a pinch of sea salt to create the crema.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and season with chili powder, ground cumin, sea salt, and black pepper.
Sauté the shrimp for 2-3 minutes until they begin to turn pink and opaque.
Stir in the minced garlic, black beans, and sweet corn, and cook for another 2 minutes until the mixture is heated through.
Remove the skillet from the heat, squeeze the remaining lime juice over the filling, and stir in the fresh cilantro.
Warm the corn tortillas in a separate dry pan or over a low open flame until soft and pliable.
Distribute the shrimp and bean filling evenly between the tortillas and top each with a dollop of the prepared yogurt crema.