Shrimp Tacos with Grapefruit-Black Bean Salsa

Name: Shrimp Tacos with Grapefruit-Black Bean Salsa
Ingredients: 1 small or 1/2 large red grapefruit; 1/4 cup cooked black beans, preferably homemade (page 47), rinsed and drained; 1 scallion, white and green parts, thinly sliced; 1 small jalapeño, stemmed, seeded, and finely chopped; 2 tablespoons fresh cilantro leaves, chopped; Kosher or sea salt; 3 or 4 corn tortillas, preferably homemade (page 85); 2 teaspoons extra-virgin olive oil; 1/2 teaspoon ground ancho chile; 1 small shallot lobe, thinly sliced; 1 plump clove garlic, thinly sliced; 5 to 6 ounces large shrimp, peeled and deveined; 2 tablespoons water; 1/4 cup Salsa Verde (page 14) (optional); 1 ounce feta cheese, crumbled

December 14, 2011

Shrimp and citrus make such a natural match, I often combine them in tacos, but they call out for something with a little heft, such as black beans. Depending on the size grapefruit you use, you’ll probably have more than you need for this recipe, but that’s not a problem. Just eat the remaining sections for breakfast with a little yogurt, for dessert instead of the oranges in the Yogurt Parfait with Mulled Red Wine Syrup (page 161), or in a smoothie with banana and milk. I like to sometimes double up the salsa on this taco, drizzling on a little Salsa Verde (page 14) in addition to the on-the-fly grapefruit–black bean salsa, but these tacos are plenty flavorful without it.

Recipe notes

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