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ALL OF THE BEANS
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BUSH’S® SRIRACHA SHRIMP TACOS
Try these tacos with a side of our BUSH’S® Black Bean FiestaTM for a spicy, tropical inspired meal.
- Prep Time
15 Mins
- Cook Time
15 Mins
- Serves
4
Ingredients
- 1 can BUSH’S® Black Bean Fiesta
- Pineapple, slices, halved and cored, then cut into ½-inch slices
- 625g large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 4 tablespoons sriracha
- Salt and black pepper
- 8 yellow corn tortillas – 6 inches diameter
- 1 avocado, halved, stone removed, peeled and diced
- 1 small red onion, chopped
- 1 cup rough chopped coriander
Optional Toppings
Jalapeños, sliced (seeds removed if desired) Lime wedges
Cooking Instructions
- 1PREP
Put the pineapple in one bowl and the shrimp in another.
- 2MIX
Mix the oil, sriracha and seasoning in a small bowl and stir well. Divide between the pineapple halves and shrimp.
- 3HEAT
Heat a large grill pan until smoking. Brush with vegetable oil.
- 4GRILL
Grill the pineapple for 2 minutes on each side, remove and allow to cool for a few minutes then cut into 2 inch pieces.
- 5GRILL
Add the shrimp to the grill pan and cook for 2 minutes on each side until seared, bright pink and just cooked through.
- 6HEAT
Place the beans in a small skillet and heat through with the grilled pineapple.
- 7WARM
Warm the tortillas on an open flame or on the grill pan.
- 8SERVE
To serve: Divide the shrimp among tortillas (roughly 3 per taco) top with bean mixture and then finish off with avocado, red onion and cilantro.