Ingredients:
- 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
Directions:
- Preheat oven to 425° F
- Pat shrimp dry and add to bowl along with reserved marinade from beans
- Spread marinated shrimp out on a large baking sheet
- Season with salt and pepper and roast in oven until just cooked through, about 10 minutes
- In a bowl, combine shredded cabbage with juice of 1 lime and season with salt and pepper
- Heat tortillas according to package and serve with cooked shrimp, gigandes beans, cabbage, lime wedges, and sprigs of fresh cilantro
