In bowl, mix shrimp with soy sauce, garlic, orange juice, pepper and salt. Cover and refrigerate at least 10 minutes or up to 8 hours.
For each serving, to order: In small skillet over medium-high heat, heat 1 tablespoon oil. Add 4 ounces drained shrimp to skillet; toss just until opaque throughout. Remove from heat; set aside. Over open flame lightly char 2 tortillas on both sides. Fill each tortilla with 1 ounce avocado, half the shrimp, 2 tablespoons Orange-Cilantro Salsa (recipe follows) and 1/4 cup lettuce. Fold over tortillas to make tacos and plate with 1/2 cup Black Bean Salad. Garnish with 1 orange wedge and 1 cilantro sprig.
To make Orange-Cilantro Salsa: In bowl, mix 13 ounces diced tomatoes, 11 ounces peeled, seeded and diced oranges, 2 1/2 ounces diced red onion, 1 1/2 ounces chopped green onions 1 ounce chopped cilantro; 6 tablespoons soy sauce, 1 1/2 teaspoons ground cumin and 1/2 teaspoon black pepper. Season with salt. Cover and refrigerate at least 30 minutes for flavors to blend. (Yield: about 6 cups)
To make Black Bean Salad: In bowl, mix 4 pounds, 4 ounces drained canned black beans, 1 1/2 cups distilled white vinegar, 10 ounces diced red bell peppers, 1/2 cup soy sauce, 2 ounces chopped green onions, 3/4 ounce chopped cilantro, 2 teaspoons minced garlic; 2 teaspoons ground cumin and 1/4 teaspoon black pepper. Cover and refrigerate 1 hour to blend flavors. Season with minced jalapeño and salt. (Yield: about 12 cups)
