Pescatarian Taco Night

• 1 can drained black beans
• 1 tbsp white vinegar
• Chopped red onion
• Honey
• 1 tbsp sriracha
• Cumin
• Lime
• 1 tbsp olive oil
• 1 sliced zucchini
• 1 sliced bell pepper
• 2 chopped scallions
• Paprika
• Tabasco
• 5 chopped garlic cloves
• 6 sun dried tomatoes
• 1 tomato
• Thyme
• Marjoram
• Tarragon
• Cayenne
• Shrimp and/or fish
• Chopped cilantro
• Hard taco shells
• 1 chopped avocado
• Red cabbage
• Salsa

1. Add beans, vinegar, onion, honey, sriracha, cumin, lime zest and juice from 1/4 lime to pot. Bring to boil and then reduce to simmer.
2. Add olive oil, zucchini, pepper, and scallion to a pan and top with paprika, tabasco, and juice from 1/4 lime.
3. In another pan, heat oil from sundried tomatoes for 1 minuted. Add garlic and cook for 30 seconds. Puree fresh and dried tomatoes with herbs and then add to garlic. Cook for 2 minutes. Add shrimp and/or fish, top with cilantro and remaining lime juice, and cook while taco shells heat and vegetables sautee.
4. Serve with shrimp/fish with taco shells, beans, vegetables, avocado, cabbage, and salsa.

black beans, white vinegar, red onion, honey, sriracha, cumin, lime, olive oil, zucchini, bell pepper, scallions, paprika, tabasco, garlic, tomatoes, tomato, thyme, marjoram, tarragon, cayenne, shrimp, cilantro, taco shells, avocado, red cabbage, salsa

Taken from www.epicurious.com/recipes/member/views/pescatarian-taco-night-52962951 (may not work)