Shrimp Taco with Black Beans

By bdeedman

Ingredients

• Ingredients
• 1/2 cup plus 1 tablespoon olive oil
• 4 scallions, sliced, white and green parts separated
• 2 15.5-ounce cans black beans, rinsed
• kosher salt and black pepper
• 1 pound peeled and deveined small shrimp
• 1 large egg white, beaten
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 8 6-inch corn tortillas, warmed
• cut up avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, for serving

Preparation

Step 1

Directions
1.Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the scallion whites and cook, stirring, until softened, 1 to 2 minutes. Add the beans, ¼ cup water, and ½ teaspoon each salt and pepper. Cook until warmed through, 3 to 4 minutes. Stir in the scallion greens.
2.In a shallow bowl, toss the shrimp with the egg white. In a second shallow bowl, combine the flour, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
3.Heat the remaining ½ cup of oil in a large skillet over medium-high heat. Working in batches, fry the shrimp until golden, 2 to 3 minutes per side. Serve in the tortillas with the avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, alongside the beans.