INGREDIENTS
2 tsp
canola oil
3/4 lb
medium shrimp, peeled and deveined
1 1/2 tsp
ground cumin, divided
1/8 tsp
ground red pepper
1 15 ounce can
unsalted black beans
1/2 tsp
chili powder
8
(6-in.) corn tortillas
1 cup
hot cooked brown rice
1/2 cup
fresh pico de gallo
1/4 cup
sliced green onions
1
ripe avocado, thinly sliced
Fresh cilantro leaves