Spicy Shrimp & Black Bean Tacos

Name: Spicy Shrimp & Black Bean Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 2 pound shrimp (raw, peeled, deveined); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper; 1 pinch cayenne pepper; 1 tablespoon vegetable oil; 12 corn tortillas; 1 can black beans (rinsed, drained); 1 can corn kernels (drained); 1 red bell pepper (diced); 0.5 red onion (small, finely diced); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice (fresh); 0.5 cup plain Greek yogurt; 2 tablespoon water

Succulent shrimp seasoned with smoky spices, quickly seared and served in warm corn tortillas with a refreshing black bean and corn salad, perfect for a speedy weeknight dinner.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $5.94/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Calorie

Ingredients

2 pound shrimp (raw, peeled, deveined)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper
1 pinch cayenne pepper
1 tablespoon vegetable oil
12 corn tortillas
1 can black beans (rinsed, drained)
1 can corn kernels (drained)
1 red bell pepper (diced)
0.5 red onion (small, finely diced)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice (fresh)
0.5 cup plain Greek yogurt
2 tablespoon water

Instructions

In a medium bowl, combine the shrimp with chili powder, cumin, smoked paprika, 1/4 teaspoon salt, black pepper, and cayenne pepper (if using). Toss to coat the shrimp evenly.
Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
While shrimp is cooking, prepare the Black Bean & Corn Salad. In a separate bowl, combine the rinsed black beans, drained corn kernels, diced red bell pepper, finely diced red onion, and chopped fresh cilantro. Stir gently to combine.
Dress the salad with 2 tablespoons fresh lime juice and remaining 1/4 teaspoon salt. Stir well.
Warm the corn tortillas according to package directions (microwave, oven, or skillet).
If desired, prepare a simple lime crema by whisking together Greek yogurt, water, and an additional squeeze of lime juice until smooth. Season with a tiny pinch of salt.
Assemble the tacos by filling warm tortillas with the spicy shrimp and a generous spoonful of the black bean and corn salad. Drizzle with lime crema if using. Serve immediately.

Notes

Leftover shrimp and salad can be stored separately and make a great grain bowl for lunch the next day.

Nutrition (per serving)

Calories: 464
Protein: 43.2 g
Carbohydrates: 59 g
Fat: 5.4 g
Fiber: 6.6 g
Sodium: 1046 mg
Saturated Fat: 1.2 g
Sugar: 8 g
Cholesterol: 256 mg