Lunch: Seafood Tacos with Black Bean Salad
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Ingredients
2 tbsp. each olive oil
2 tsp. sugar
1/2 tsp. each salt and chili powder
2 can black beans
1 c. cherry tomatoes
1 Hass avocado, peeled, pitted
1/3 c. each light mayonnaise and salsa
1/4 c. each sliced scallions and celery
6 oz. frozen cooked shrimp, thawed
6 oz. imitation crabmeat torn in shreds
8 taco shells
8 small leaves green-leaf lettuce
Instructions
Salad: Whisk first 6 ingredients in medium bowl until sugar dissolves. Add remaining ingredients; toss to mix
Tacos: In another bowl, mix first 6 ingredients. Line taco shells with lettuce; spoon in seafood mixture. Serve with the salad.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
