Traveling Gourmet--Cilantro-Lime Shrimp Tacos

This is a simple recipe and makes a great one-dish meal.  I usually serve something along side it like tortilla chips (if I'm in a junk food mood) or Spanish rice.  Any sort of fruit is also a good side dish.  I found this recipe in the March, 2008, issue of Health magazine.  To make it super fast and simple, use precooked shrimp from the supermarket.  You can find them fresh or frozen.  Also, we found that folding the tortillas like a conventional taco was kind of messy, so we wrap ours up like a burrito.  Enjoy!

Cilantro-Lime Shrimp Tacos
Serves: 4

3/4 pound medium shrimp -- peeled, deveined, and cooked
1 can black beans (15 oz.) -- rinsed and drained
1/4 cup sliced scallions
1 medium diced peeled avocado
1/4 teaspoon freshly ground black pepper
1/2 cup bottled salsa verde
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice (from one lime)
8 four tortillas (6-inch)
1 1/4 cups red bell pepper -- cut into 1/4-inch strips (about 1 pepper)
Lime wedges -- for serving
Chopped fresh cilantro -- for garnish

Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture.

Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds.
Arrange 3-4 pepper strips in the center of each tortilla. Top with 1/2 cup of the shrimp-and-bean mixture. Drizzle about 1 tablespoon of the salsa verde mixture over each taco. Serve with lime wedges and cilantro.