Bocas Shrimp Tacos with Black Bean Corn Salsa

Bocas Shrimp Tacos with Black Bean Corn Salsa

Makes 6

Ingredients:

1 lb Large Shrimp, peeled
Flour Tortillas – Small
Shredded Cabbage
Corn & Black Bean Salsa*
Garnish with fresh cilantro
and lime wedges
Marinade
½ tsp Cumin
1 tsp Chili Powder
Juice of 2 fresh limes
3 Tbsp 9°80° Garlic Mustard Habanera Sauce
Olive Oil
Salt & Pepper

Preparation:
      1. Combine ingredients for marinade. Pour over peeled shrimp and marinate for 20 – 30 minutes.

      2. Cook shrimp in sauté pan over med-high heat, turning until done. 3-6 minutes depending on shrimp size.
      3. Heat tortillas and serve with Shredded cabbage and corn & Black bean salsa. Garnish with fresh cilantro and lime wedges

Corn & Black Bean Salsa

Ingredients:

3 Ears of fresh corn, removed from cobb
1 can Black Beans, drained and rinsed
1 Red Pepper, diced
¼ cup fresh Cilantro
1 Red Onion, diced
1 fresh Jalapeno, minced
1 ½ Tbsp Garlic Mustard Habanera Sauce
( or more to taste)
1 tsp Olive Oil
Salt & Pepper

Preparation:
    1. Add first six ingredients to your bowl and mix well. Then add next three ingredients and toss to coat.
    2. Can serve immediately, or chill and serve alone with chips or as a side dish.