You can use fresh or frozen shrimp in this recipe and any type of bean your family loves. If you're not a cilantro lover, leave it out or substitute with parsley. Heck, you can even use mint.
Ingredients
12 taco shells
One 15-ounce can black beans, drained and rinsed
One 8-ounce can pineapple tidbits, drained
1 cup finely diced red bell pepper
3 green onions, roughly chopped (white and light green parts)
⅓ cup roughly chopped cilantro, or more to taste
1 tablespoon lime juice
Kosher salt
Black pepper
2 teaspoons extra virgin olive oil
1 garlic clove, minced
1 pound small or medium fresh or frozen and thawed shrimp, peeled, deveined and tails removed
Cook the tacos according to package directions. Set aside.
To make the salsa, place the beans, pineapple, bell pepper, green onions, cilantro, and lime juice in a large bowl and stir to combine. Season with salt and pepper to taste. Set aside.
Heat the oil in a large nonstick skillet over medium low heat. Add the garlic and cook, stirring constantly until fragrant and golden, 30 seconds to 1 minute.
Raise the heat to medium, add the shrimp and cumin, and cook, stirring frequently, until cooked through and pink, about 4 minutes. Transfer to a bowl and set aside.
Place about 5 shrimp in each taco shell with about ¼th of the salsa. Garnish with optional toppings.