Shrimp Tacos with Black Bean Salsa

Name: Shrimp Tacos with Black Bean Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 ounce shrimp (peeled, deveined); 6 corn tortillas; 0.5 cup black bean; 0.5 cup corn kernel; 0.25 cup red onion (chopped); 0.25 cup fresh cilantro (chopped); 0.5 avocado (diced); 0.5 cup red cabbage (shredded); 1 lime (half juiced, half cut into wedges); 1 tablespoon olive oil; 0.5 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon kosher salt; 0.125 teaspoon black pepper (freshly ground)

Zesty seasoned shrimp served in warm corn tortillas with a vibrant black bean and corn salsa, creamy avocado, and crisp cabbage.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $5.23/serving

Dietary

Dairy-Free
Gluten-Free
Pescatarian
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

12 ounce shrimp (peeled, deveined)
6 corn tortillas
0.5 cup black bean
0.5 cup corn kernel
0.25 cup red onion (chopped)
0.25 cup fresh cilantro (chopped)
0.5 avocado (diced)
0.5 cup red cabbage (shredded)
1 lime (half juiced, half cut into wedges)
1 tablespoon olive oil
0.5 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon kosher salt
0.125 teaspoon black pepper (freshly ground)

Instructions

Prepare the black bean salsa: In a medium bowl, combine 1/2 cup cooked black beans, 1/2 cup corn kernels, 1/4 cup chopped red onion, and 1/4 cup chopped fresh cilantro. Squeeze the juice from 1/2 lime over the salsa. Stir to combine and set aside.
Pat the 12 ounces shrimp dry. In a separate bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
Warm the 6 corn tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
Assemble the tacos: Fill each warmed corn tortilla with a portion of the cooked shrimp, a spoonful of black bean salsa, some diced 1/2 avocado, and shredded 1/2 cup red cabbage. Serve immediately with extra lime wedges on the side.

Notes

You can add a touch of finely diced jalapeño to the salsa for extra heat.

Nutrition (per serving)

Calories: 490
Protein: 39.5 g
Carbohydrates: 45.1 g
Fat: 19.8 g
Fiber: 10.2 g
Sodium: 780 mg
Saturated Fat: 2.9 g
Sugar: 6.8 g
Cholesterol: 220 mg