Shrimp & Gigandes Bean Tacos

  • 1 cup DIVINA Gigandes Beans in Vinaigrette, drained (reserve marinade)
  • 1 lb Shrimp, shelled, de-veined
  • 12 Soft corn tortillas, 6" rounds
  • 1 bag Cole slaw mix (or 2-3 cups shredded cabbage)
  • 3 Limes (2 juiced, 1 cut into wedges)
  • 1 bunch Fresh cilantro
  • Salt & freshly ground pepper
  1. Preheat oven to 425° F
  2. Pat shrimp dry and add to bowl along with reserved marinade from beans
  3. Spread marinated shrimp out on a large baking sheet
  4. Season with salt and pepper and roast in oven until just cooked through, about 10 minutes
  5. In a bowl, combine shredded cabbage with juice of 1 lime and season with salt and pepper
  6. Heat tortillas according to package and serve with cooked shrimp, gigandes beans, cabbage, lime wedges, and sprigs of fresh cilantro