Ingredients
1 can drained black beans
1 tbsp white vinegar
Chopped red onion
Honey
1 tbsp sriracha
Cumin
Lime
1 tbsp olive oil
1 sliced zucchini
1 sliced bell pepper
2 chopped scallions
Paprika
Tabasco
5 chopped garlic cloves
6 sun dried tomatoes
1 tomato
Thyme
Marjoram
Tarragon
Cayenne
Shrimp and/or fish
Chopped cilantro
Hard taco shells
1 chopped avocado
Red cabbage
Salsa
Preparation
Add beans, vinegar, onion, honey, sriracha, cumin, lime zest and juice from 1/4 lime to pot. Bring to boil and then reduce to simmer.
Add olive oil, zucchini, pepper, and scallion to a pan and top with paprika, tabasco, and juice from 1/4 lime.
In another pan, heat oil from sundried tomatoes for 1 minuted. Add garlic and cook for 30 seconds. Puree fresh and dried tomatoes with herbs and then add to garlic. Cook for 2 minutes. Add shrimp and/or fish, top with cilantro and remaining lime juice, and cook while taco shells heat and vegetables sautee.
Serve with shrimp/fish with taco shells, beans, vegetables, avocado, cabbage, and salsa.
