INGREDIENTS
12 ozs
shrimp
3 tbsp
butter
1/2 tsp
ancho chili powder
1/2 tsp
dried cilantro
8
corn tortillas
1/2 cup
canola oil
1 serving
salt
1 cup
corn kernels
1/2 cup
grape tomatoes
2 tbsp
fresh cilantro
1 tbsp
lime juice
1/2 tbsp
olive oil
1/2
jalapeno pepper
1 serving
salt and pepper
1 cup
sugar free raspberry preserves
2 cups
black beans