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Shrimp Tacos with Black Bean Salsa

Makes 6 Servings
You can use fresh or frozen shrimp in this recipe and any type of bean. If you're not a cilantro fan, leave it out or substitute with parsley.

12 taco shells

One 15-ounce can black beans, drained and rinsed

One 8-ounce can pineapple tidbits, drained

1 cup finely diced red bell pepper

3 green onions, roughly chopped (white and light green parts)

⅓ cup roughly chopped cilantro, or more to taste

1 tablespoon lime juice

Kosher salt

Black pepper

2 teaspoons extra virgin olive oil

1 garlic clove, minced

1 pound small or medium fresh or frozen and thawed shrimp, peeled, deveined and tails removed

½ teaspoon ground cumin

Optional toppings: Diced avocado, cilantro, plain Greek yogurt, diced tomato

  1. Cook the tacos according to package directions. Set aside.
  2. To make the salsa, place the beans, pineapple, bell pepper, green onions, cilantro, and lime juice in a large bowl and stir to combine. Season with salt and pepper to taste. Set aside.
  3. Heat the oil in a large nonstick skillet over medium low heat. Add the garlic and cook, stirring constantly until fragrant and golden, 30 seconds to 1 minute.
  4. Raise the heat to medium, add the shrimp and cumin, and cook, stirring frequently, until cooked through and pink, about 4 minutes. Transfer to a bowl and set aside.
  5. Place about 5 shrimp in each taco shell with about ¼th of the salsa. Garnish with optional toppings.

Nutrition Information per Serving (2 tacos): 270 calories, 10g fat (1g saturated), 690mg sodium, 30g carbohydrate, 5g fiber, 18g protein