Shrimp and Pineapple Tacos with Black Bean Salad - Real Simple

Ingredients

• 1 15.5 oz can black beans, rinsed
• 2 scallions, thinly sliced
• 1 tablespoon(s) fresh lime juice
• 4 tablespoon(s) olive oil
• Kosher salt and black pepper
• 1 pound(s) frozen peeled and deveined large shrimp, thawed
• 1/2 medium pineapple-peeled, cored, and cut into 1 1/2 inch chunks 4 cups
• 1/2 teaspoon(s) ground cumin
• 1/4 teaspoon(s) cayenne pepper
• 8 6 inch corn tortillas, warmed
• Cut up avocado, salsa verde, cilantro, and hot sauce, for serving

Preparation

1. 1. Soak 8 small wooden skewers in water for at least 10 minutes. Meanwhile in a medium bowl, combine the beans, scallions, lime juice, 2 TBSP. of the oil, and 1/4 tsp. each salt and pepper.
2. 2. Heat broiler. Thread the shrimp and pineapple onto the skewers and place on a foil-lined large broilerproof baking sheet. Rub with the remaining 2 tbsp of oil and season with the cumin, cayenne, 1/2 tsp. salt and 1/4 tsp pepper.
3. 3. Broil the skewers until the shrimp are opaque throughout, 3-4 minutes per side. Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.