Lemony Shrimp Tacos with Spiced Black Beans for 1

Lemony Shrimp
1/2 pound large shrimp
Lemon juice from 1/2 a lemon
1/4 cup salsa
1 garlic clove
Olive oil, salt, pepper

Spiced Black Beans
1 can black beans
1 shallot
Ground cumin
Ground coriander
Finely diced seeded ancho
Dry oregano
Chicken stock
Olive oil, salt, pepper

Taco Fixin's 
Small flour tortillas
Shredded cheese
Sour Cream
Avocado slices
Salsa
Red leaf lettuce
Cilantro

These recipes are my own inventions.

Peel and rinse the shrimp, mince the garlic cloves and add all ingredients together in a bowl to marinate for about a half hour. I made the salsa I used by mincing a shallot, tomato and cilantro together. Pour the mixture into a pan on medium heat and cook just until the shrimp turn pink. Remove from the pan and set aside.

In the same pan, dice the shallot and saute in olive oil or vegetable oil until just starting to color. Add all the spices to taste and heat until fragrant. Add the beans and 3 or 4 stock cubes, cook until the stock has incorporated and reduced a bit and the beans have heated through.

Toast the tortillas directly on the burner set to medium heat, moving them around and flipping to avoid scorching. Pile on the shrimp, beans and fixin's. These recipes yield enough for two meals, perfect for dinner and lunch the next day.