Lime and Green Chile Shrimp Tacos

I don't know about you, but when it's 100 degrees outside, I crave food that's easy to make, doesn't heat up the kitchen, and includes a little spice best satisfied by a cold drink. The other night, I was craving Mexican, something light and flavorful, and seafood, so I whipped up a batch of shrimp tacos. These are great hot or cold and the leftovers can turn into the yummiest taco salad.

Recipe:
(Makes 8 tacos)

1 pound shrimp, peeled with tails removed (I used 41-50 count shrimp)
4 ounce can of fire roasted diced green chiles
1 large onion, sliced
1 can (16 ounces) fat free refried beans
1/4 cup shredded cheddar cheese
2 limes, one juiced and one cut into wedges
8 corn tortillas
Favorite hot sauce
Olive oil

In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat.
Add onion and stir until fully coated with oil. Cook until onion is starting to soften and brown, and add full can of green chiles. Mix to incorporate and continue cooking until onion is soft.
Add shrimp to the pan and stir until mixed with onion and chiles. Add juice of one lime and stir. Cook until shrimp is pink and set aside.
Heat tortillas until soft (30 second to 1 minute in the microwave does the trick!).
To assemble, spread refried beans on a tortilla, add four shrimp with onion and chile, and top with cheese, hot sauce, and lime.