I loved everything about these tasty shrimp tacos. The black beans gave them a great flavor, the cabbage gave a nice crunch, the creamy adobo sauce gave a fantastic kick, the shrimp were tender and juicy, and the avocado gave great flavorful and creamy. My husband and I both really loved the tacos – especially with the creamy adobo sauce. Our kids opted for a simpler version of the tacos but both LOVED the shrimp.
Combine the sour cream, lime juice, and adobo sauce together in a small bowl; whisk until creamy and smooth. Season with sea salt, to taste. Set aside.
Heat the drained and rinsed black beans in a pot over medium low heat then season with sea salt, freshly cracked pepper, garlic powder, and cumin, to taste, until warm.
Place the skillet coated with cooking spray on the stove over medium high heat. Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder, to taste. Side Note: I didn’t measure the seasoning, I just sprinkled a little bit of each onto the shrimp. Cook for 2-3 minutes then flip the shrimp and cook for another 1-2 minutes, or until done. Remove from heat.
Place the flour tortillas in a cloth dish rag in the microwave and cook for 30 seconds or until warm and pliable.
Layer the tortilla with black beans, green cabbage, creamy adobo sauce, cooked shrimp, avocado, tomatoes, green onions, cilantro, and cotija cheese. Serve immediately. Enjoy!