Shrimp Tacos With Black Beans

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Serves 4

Ingredients

1/2 
cup 
plus 1 tablespoon olive oil
4 
scallions, sliced, white and green parts separated
2 
15.5-ounce cans black beans, rinsed
kosher salt and black pepper
1 
pound 
peeled and deveined small shrimp
1 
large egg white, beaten
1/2 
cup 
all-purpose flour
1/2 
cup 
cornmeal
8 
6-inch corn tortillas, warmed
cut up avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, for serving

Directions

  1. Heat 1 tablespoon of the oil in a small pot over medium heat. Add the scallion whites and cook, stirring, until softened, 1 to 2 minutes.
  2. Add the beans, ¼ cup water, and ½ teaspoon each salt and pepper. Cook until warmed through, 3 to 4 minutes. Stir in the scallion greens.
  3. Toss the shrimp with the egg white in a shallow bowl,. In a separate shallow bowl, combine the flour, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
  4. Heat the remaining ½ cup of oil in a large skillet over medium-high heat. Fry the shrimp, in batches, until golden, 2 to 3 minutes per side.
  5. Serve the shrimp in the tortillas with the avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, alongside the beans.