Tacos-Shrimp

By timbrehse

Ingredients

• 1 14.5-ounce can of black beans
• 4 cloves of garlic, divided
• 2 sprigs of thyme
• sea salt
• 1/4 cup of sour cream
• 1 lime
• 1 tablespoon chives, minced
• juice of 1 lemon
• zest of 1/4 a lemon
• 1 teaspoon cayenne pepper
• black pepper
• 1 tablespoon hot sauce
• 3 tablespoons olive oil
• 1 ripe avocado
• 1/4 in. Slice White onion diced
• 1 tbs thin chopped cilantro stems
• 1 Serrano chili seeded & finely diced
• 1 medium tomato chopped
• 1 about 1 pound of wild, jumbo shrimp, shells removed and deveined
• 4-6 small flour tortillas

Details

Servings 2
Adapted from 2.com

Preparation

Step 1

Rinse the beans
Into a medium saucepan add ½ cup of water.
Roughly chop 2 cloves of garlic
Add thyme leaves
Cover the pan and cook the beans over medium heat until the water has evaporated (for about 20 minutes). Add salt, to taste.

Put the sour cream into a bowl.
Zest in ½ the lime and add minced chives.

Mince the remaining two cloves of garlic.
In a large bowl, whisk together: the lemon juice and zest, the cayenne pepper, a crack of black pepper, the garlic, the hot sauce and the olive oil then add a healthy pinch of sea salt.

Marinate the shrimp for up to 10 minutes max (or it will turn into ceviche)

Prepare the guacamole:
Combine:
Avocado, White Onion, Serrano, Cilantro stems, juice of 1/2 Lime, Healthy pinch of sea salt.
Roughly Mash then stir to evenly distribute ingredients

Grill Shrimp & assemble tacos