Dinner: Shrimp Tacos with Mango and Black Bean Salsa

This delicious recipe will easily convince you to make every day "Taco Tuesday.

Ingredients

1 15-oz. can black beans, rinsed
1 large mango, cut into 1/4-in. pieces
1 jalapeño (seeded for less heat, if desired), halved and thinly sliced
1/2 small onion, finely chopped
2 tbsp. fresh lime juice, plus lime wedges for serving
kosher salt
Black pepper
1/2 c. chopped fresh cilantro
24 medium shrimp
1/4 tsp. cayenne pepper
1 tbsp. olive oil
8 small corn tortillas, warmed
2 tbsp. flaked coconut, toasted

Instructions

In a medium bowl, toss the beans, mango, jalapeño, onion, lime juice and 1/4 teaspoon each salt and pepper; fold in the cilantro.
Season the shrimp with the cayenne and 1/4 teaspoon salt. Heat the oil in a large skillet over medium-high heat and cook, turning once, until opaque throughout, 2 minutes per side.
Fill the tortillas with the shrimp and top with the black bean and mango salsa. Sprinkle with the coconut and serve with the lime wedges, if desired.

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