Popcorn Shrimp Tacos

Jim and Geoffrey loved these. And I forgot the honey and the taco sauce. :-) Pretty sure there are fancier versions of this, but the recipe is fast and easy.

Makes 3 servings.

INGREDIENTS

1 package (20 oz) popcorn shrimp, frozen

10 soft flour tortillas, heated according to package directions (can substitute crispy corn tortillas)

1 (16 oz) bag of fresh slaw (or 1/2 head of shredded cabbage)

1 can (11 oz) mandarin oranges, drained

1 can (15 oz) black beans, rinsed and drained

1 avocado, diced

2 tablespoons fresh cilantro chopped (optional)

2 tablespoons lime luice (about 1 lime)

1 tablespoon honey

  package Taco sauce

8 ounces Sour cream

1 package (1 oz) ranch dressing mix

1 package (1.25 oz) taco seasoning

INSTRUCTIONS

PREHEAT oven to 425F.
BAKE popcorn shrimp according to package instructions.
MIX sour cream, ranch dressing and taco seasoning. (You can use a little milk to thin the sauce if desired.) Chill in the refrigerator until ready to serve
PLACE slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.
PLACE lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.
ASSEMBLE tacos. Spoon 1-2 tablespoons of taco sauce onto a tortilla. Add slaw mixture and top with hot popcorn shrimp. Serve immediately.