Espresso and Lime

1 Make a batch of pineapple salsa by combining 3 cups of diced pineapple with 1 diced red sweet bell pepper, about 1/2 cup of diced red onion and 1/3 cup of finely chopped fresh cilantro in a bowl. Squeeze the juice from 1 lime over the bowl and add a 1 teaspoon of tajin seasoning. Mix to combine and set aside for now
2 Clean and remove the tails from the shrimp
3 Pat them dry with a few paper towels 
4 Add 2 tablespoons of butter into a wide skillet and place over medium to medium high heat
5 Add the clean, dried shrimp into the skillet and season with 1 tablespoon of your barbecue spice blend
6 Cook for 2 minutes and then toss and add an additional tablespoon of barbecue spices
7 Cook until the shrimp is pink throughout and then remove the skillet from the heat
8 Add 15 ounces of rinsed black beans and 1 tablespoon of butter into a saucepan and cook over medium heat until warmed through
9 Make the cilantro lime crema by combining 2/3 cup mexican crema, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and some lime zest
10 Assembly the tacos by layering black beans, pan seared barbecue shrimp, pineapple salsa and cilantro lime crema
11 Serve garnished with lime wedges