Chipotle Shrimp and Smokey Black Bean Tacos
Spice up your weeknight with these irresistible smokey black bean and chipotle shrimp tacos piled onto warm tortillas with pickled red onions and chipotle sauce.
- ½ cup apple cider vinegar
- 1 Tbsp honey, agave or sugar
- 1/2 tsp. salt
- 1 small red onion, thinly sliced
- ½ cup Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing
- ½ tsp. ground cumin
- ¼ tsp. garlic powder
- 1 lb. raw large shrimp, cleaned, deveined and tails removed
- 1 Tbsp olive oil
- 1 can (15.5 oz.) low-sodium black beans, rinsed and drained
- 12 (6-inch) corn or flour tortillas
Directions
Print1. How to Make Pickled Onions: In microwave safe bowl, combine vinegar, honey and salt and microwave on HIGH 1 minute. Stir in sliced onion, pressing to submerge, cover with plastic wrap; set aside.
2. How to Make Chipotle Shrimp: Combine Hellmann’s® or Best Foods® Chipotle Mayonnaise Dressing, cumin, and garlic powder in small bowl. Toss shrimp with ¼ cup of the Mayonnaise mixture and set aside.
3. Heat olive oil in nonstick skillet over medium heat and cook beans and remaining ¼ cup Mayonnaise mixture, lightly mashing together, until heated through, about 7 minutes. Remove from skillet and keep warm.
4. Increase heat to medium-high and in same skillet, cook shrimp about 6 minutes, turning once halfway through.
5. Evenly spread mashed beans on warmed tortillas and top with cooked shrimp mixture. Serve garnished with pickled onions and, if desired, chopped fresh cilantro, crumbled cotija cheese, chopped avocado and drizzle of additional Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing.
