Ingredients

wild gulf shrimp

cooked pinto beans

For diablo sauce

water + onions bell peppers + lime

diced tomatoes +olive oil + tortillas + organic cilantro

tomato paste + garlic . Arrowroot powder

salt + coriander dried oregano + black pepper

cilantro + queso fresco + lime wedges

Method

Rinse and drain the shrimp . Pat dry with kitchen towel – lined plate . Season lightly with salt and pepper .

In a large frying pan over medium high heat warm 1 tablespoon until hot . Add the shrimp and cook turning until cooked through about 3 minutes per side.

Stir in pinto beans and diablo sauce and cooked until cooked through 1minute . Remove from heat and season to taste with salt and pepper . While the shrimp diablo is cooked prepare the remaining ingredients .

Coarsely chop the cilantro . crumble the queso if needed

cut the lime into wedges

Remove 6 tortillas from the package .

On a stovetop directly over a flame or in a dry medium heat warm 6 tortillas turning once until just and warmed through about 30 seconds . Transfer to a clean kitchen and keep warm

Serve out the tortillas shrimp diablo cilantro , queso fresco lime wedges and picled jalapeno .

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