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Yields: 6 servings
Prep Time: 0 hours 25 mins
Total Time: 0 hours 25 mins
1/2 c.
canola oil
6
corn tortillas
1 1/2 tsp.
chili powder
1/2 tsp.
ground cumin
1/4 tsp.
garlic powder
Kosher salt
1 lb.
medium shrimp, peeled and deveined
1 tbsp.
olive oil
1
(15-ounce) can refried black beans
Queso fresco, crema, shredded romaine, for serving
- Fit a wire rack in a large rimmed baking sheet. Heat canola oil in a large skillet over medium-high heat. Fry tortillas, one at a time, turning once, until golden brown, 1 to 2 minutes. Transfer to prepared baking sheet to drain. Discard oil and reserve skillet.
- Combine chili powder, cumin, and garlic powder in a bowl. Season with salt. Add shrimp and toss to coat. Heat olive oil in reserved skillet over medium-high heat. Add shrimp and cook, turning once, until just cooked through, 1 to 2 minutes. Warm beans according to package directions.
- Spread beans on tortillas, dividing evenly. Top with Yellow Rice, shrimp, Pico de Gallo, and desired toppings.
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May 06, 2021 at 11:35PM
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