In medium bowl, mix shrimp, oil and taco seasoning to coat; set aside. In large bowl, mix beans and salsa, mashing a few of the beans with a fork. Stir in bell pepper, avocado, jalapeno, cilantro and lime juice; set aside.
In medium skillet, cook shrimp over medium-high heat 4 to 5 minutes or until pink and opaque, stirring and turning over once. Warm tortillas by toasting in a dry nonstick skillet over medium-high heat a few seconds per side.
Spoon about 1/4 cup of the bean mixture on each tortilla. Top with 1/8 of the shrimp (about 4 or 5 shrimp). Fold over to eat.
Tips: You can use your favorite small taco shells – crisp corn tortillas or soft flour tortillas.
You can serve these flavorful tacos with sour cream or wedges of fresh limes to squeeze over the tacos.
Serving Size: about 8.5oz each (2 tacos each)
Nutritional Information Per Serving:
Calories 240, Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 95mg, Sodium 840mg, Carb 31g, Fiber 2g, Sugar 4g, Protein 17g, Calcium 6%, Iron 10%