yo quiero fresh shrimp tacos

skip Taco Bell and whip up these delicious and simple shrimp tacos any night. Have ready a single serving in about ten minutes or fall back on this go-to recipe for a dinner party or date. The trick is to choose the freshest, subsequently the most local, of ingredients- especially the salsa! Here's a recipe for even the most kitchen clumsy nicer.

You'll Need:
Corn Tortillas
Fresh Salsa (You can always buy the pre-made kind, but check the refrigerated produce section first. That means it's fresh and has to stay cold instead of the jarred and preserved kind.) 
Small Shrimp, thawed (Ok, here you can cheat if fresh shrimp gets pricey. Go ahead and get the frozen kind. Use the rest in a pasta or camarones enchilados.)
Cilantro, chopped
Seasoned Black Beans, 1 can (The Goya ones are a go-to, but the Publix brand is just as good.) 
Onion, chopped
Sour Cream

Serve with avocado slices in fresh lime juice sprinkled with salt and pepper.

Pre-heat oven to 350.
Heat up a pan with some olive oil and throw the shrimp in there.
While the shrimp are turning into Cs (O for overcooked, C for cooked, good rule of thumb for shrimp) arrange the corn tortillas on a baking sheet and put them in the oven for no more than five minutes. They should be soft and malleable, not crunchy like chips.
Pour the black beans into a microwave safe container and heat them up in there (if you choose to do this the long and good ol fashioned way in a saucepan, feel free to throw some scallions in there and a little balsamic vinegar for an extra zing).

Serve and let each person assemble their own.