TACO TIME (Recipe)

You need these tacos in your life.  You're welcome in advance.  They call for shrimp, which was a special treat in our house, however, you could definitely substitute for chicken if shrimp isn't your thing.  The recipe is a two parter, but still super easy.  There is the marinade for the shrimp and then the recipe for the corn and black bean salsa.  

Ingredients for the Shrimp:
Chipotle chili in adobo sauce, chopped.  (1-2 peppers depending on the level of spicy you like)
1 Tbsp Olive Oil
1 tsp. Cumin
1 Tbsp. Brown Sugar
*1 lime, both the juice and zest
*2 Tbsp. Cilantro chopped
1 lb. shrimp, peeled and deveined (I used frozen shrimp, thawed, as a short cut)

Ingredients for Corn and Black Bean Salsa:
3 Tbsp. Balsamic Vinegar
1 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. White Sugar
1/2 tsp. Black Pepper
1/2 tsp. Cumin
*2 Tbsp. Chopped Cilantro
1 (15 oz.) can Black Beans, rinsed and drained
1 (15 oz.) can Corn, drained
1 Red Bell Pepper, diced
1 Jalapeno, seeded and diced
*2 Green onions, diced


Steps for Shrimp:
In a bowl combine all the ingredients WITHOUT the shrimp.  Let the marinade set for about 20 minutes.  Add the shrimp and toss and let marinade for about another 20 minutes.  


Steps for Salsa:
While the shrimp is marinading you can prepare the salsa.  In a small bowl mix the balsamic vinegar, olive oil, salt, sugar, pepper and cumin and mix together.  Set aside.  In a larger bowl, combine the cilantro, black beans, corn, bell pepper, jalapeno and onion.  Pour the liquid over the mixture and toss.


Back to the shrimp!  Pull out a handy dandy George Foreman Grill (what I used) or use your actual big boy grill and grill the shrimp until done.  It doesn't take long, just 4-6 minutes. 


I HIGHLY recommend using the tortillas from Kroger they make fresh in store.  They are just hands down the best.  Whichever ones you use, warm and load up with the salsa and shrimp.  Brad and I are always living dangerously so we added sour cream, shredded cheese and some guacamole I whipped up as well.  OMG, this is delish.  Another meal with compliments galore from Bradley.  


*There were only a few things I changed up.  Brad and I are not cilantro fans so we admitted from ours completely.  The lime flavor in the marinade was really good, but we both feel it could have used more, so next time I will be using 2 limes instead of just 1.  And lastly, I forgot to get green onions from the store so I threw in a little diced white onion.  
And there was the corn/black bean salsa left over which I kept in the fridge and used as a snack with tortilla chips.  YUM!
Again, you're welcome.