Hatch-Lime Shrimp Tacos and Black Bean Salsa

Shrimp Tacos Ingredients:

1 hatch chili pepper; seeded and diced
1 TBS olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped
1 pound shrimp; peeled and deveined

Directions:
1. Mix the pepper, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.  I grilled them on the George Foreman Grill and served on par-baked HEB tortillas (I will never go back to regular tortillas again).

Salsa Ingredients:
2 T balsamic vinegar
1/2 T olive oil
1/2 t salt
1/2 t white sugar
1/2 t ground black pepper
1/2 t cumin
2 T chopped cilantro
1 (15 ounce) can black beans; rinsed and drained
1 (15 ounce) can sweet corn; drained
1 red pepper; diced
1 jalapeno; seeded and diced
2 green onion; sliced
Directions
1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
2. In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.

I tweaked the recipe from my baking addiction so that I could use hatch peppers.