Shrimp Tacos With Black Beans

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1/2 cup plus 1 tablespoon olive oil

4 scallions, sliced, white and green parts separated

2 15.5-ounce cans black beans, rinsed

kosher salt and black pepper

1 pound peeled and deveined small shrimp

1 large egg white, beaten

1/2 cup all-purpose flour

1/2 cup cornmeal

8 6-inch corn tortillas, warmed

cut up avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, for serving

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