• 8 oz Peeled Shrimp, rinsed and patted dry
• ½ Avocado, sliced
• Herby Chimichurri
• 6 Tortillas
• 1/3 cup Thinly Sliced Red Onion
• 13 oz Cooked Black Beans
• 2 Cloves Garlic, thinly sliced
• High-heat Oil
• 1 Tbsp Sugar
• ½ cup White, Apple Cider or White Wine Vinegar
• ¼ tsp Cumin (optional)
• ¼ tsp Coriander (optional)
• ½ Tbsp Sea Salt + more for seasoning
• Black Pepper

Place onions in a large glass or ceramic bowl. Add sugar and sea salt to a small saucepan. Add vinegar and stir until sugar and salt dissolve. Bring mixture to boil over medium-high heat. Once boiling, pour over sliced onion until fully submerged. Set aside and let cool.  

Heat a drizzle of oil in a skillet over medium heat. Add garlic and cook until fragrant; then add black beans and continue to cook, stirring constantly, until most of the liquid is gone. Season with sea salt, pepper, cumin and coriander, if desired. Set aside. 

Heat tablespoon of oil in skillet over medium heat. Add shrimp, season with sea salt and cook 1 minute, until shrimp starts to curl and turn pick. Add a tablespoon of chimichurri and toss to coat; then remove from heat. 

Turn oven to broil. Place tortillas on a large baking sheet, then in oven for 30 seconds. Remove, flip tortillas and repeat on other side. Wrap tortillas in clean dish towel to keep warm. 

Divide black beans and shrimp between tortillas. Drizzle with more chimichurri, if desired, and top with quick pickled onions and sliced avocado.