Fajita Style Shrimp Tacos

Kenny and I love Mexican food. We tweak meals depending on what we have on hand and what is on sale at the grocery. Here is our take on fajita style shrimp tacos.

Fajita Style Shrimp Tacos

1 lb. Uncooked, shell on shrimp
1 small white onion sliced into think strips
3 cloves garlic sliced thin
1 can black beans, strained
1 c brown, long grain rice
1 avocado sliced
1/2 lime
Old bay seasoning
Chipotle chille powder
Salt
Pepper
Whole wheat tortillas

1. Start cooking the rice first; follow the directions on the box. This usually takes around an hour. We buy our rice in bulk at Costco.

2. Heat a skillet (we prefer a cast iron skillet) over medium heat and add the onions. Cook for 1 minute. Turn the heat down to simmer and add 1 1/2 tsp olive oil. Cook for 15 minutes stirring occasionally. The goal is to caramelize (brown the onions).

3. While the onions are cooking, peel the shrimp and pat dry with a paper towel. Season one side with salt, pepper, old bay, and chipotle powder (You will season the other side when the shrimp are in the pan).

4. Remove the onions and set aside in covered bowl. Increase heat to med-high and add shrimp seasoned side down. Season the other side of the shrimp. Cook on each side for 2 1/2 minutes. Remove shrimp and add garlic to pan. Cook garlic until it is fragrant and add the onions and shrimp back to the pan. Combine and cover. Cook on low for 2 minutes.

5. While the shrimp mixture cooks, heat the beans in a covered bowl for 1 minute stirring at 30 seconds. Wrap the tortillas in a damp paper towel and cook for 30 seconds in the microwave. Assemble your tacos using the shrimp, beans, rice, and sliced avacado. We had some extra salsa in the fridge to add to the mix.