Shrimp Tacos with Mango and Black Bean Salsa

INGREDIENTS

1 15-oz. can black beans, rinsed

1 large mango, cut into 1/4-in. pieces

1 jalapeño (seeded for less heat, if desired), halved and thinly sliced

1/2 small onion, finely chopped

2 tbsp. fresh lime juice, plus lime wedges for serving

kosher salt

black pepper

1/2 c. chopped fresh cilantro

24 medium shrimp

1/4 tsp. cayenne pepper

1 tbsp. olive oil

8 small corn tortillas, warmed

2 tbsp. flaked coconut, toasted 

DIRECTIONS

1. In a medium bowl, toss the beans, mango, jalapeño, onion, lime juice and ¼ tsp each salt and pepper; fold in the cilantro.
2. Season the shrimp with the cayenne and ¼ tsp salt. Heat the oil in a large skillet over medium-high heat and cook, turning once, until opaque throughout, 2 minutes per side.
3. Fill the tortillas with the shrimp and top with the black bean and mango salsa. Sprinkle with the coconut and serve with the lime wedges, if desired.