Gluten Free Shrimp and Black Bean Tacos Recipe

Try these tasty, gluten -free shrimp tacos seasoned with a fiery blend of cayenne and chili powder. Scallions, avocados and black beans add big, Southwestern flavor that gives you satisfaction guaranteed.
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Ingredients
Recipe yields 4 servings
1 Tbsp olive oil
1 tsp chili powder
1/8 tsp salt
1 tsp ground cumin
1/8 tsp cayenne pepper
1 lb large shrimp, peeled and deveined
2 garlic cloves, minced
1 can (15 oz) black beans, rinsed and drained
2 scallions, chopped
1 jalapeño pepper, seeded and minced
1 tomato, seeded and chopped
2 Tbsp fresh lime juice
8 corn tortillas (6-inch diameter), warmed
1 avocado, pitted, peeled and chopped
2 Tbsp chopped fresh cilantro leaves
Fresh lime, cut into wedges
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Helpful how to videos
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Directions
Step 1

In a large bowl, mix the oil, chili powder, salt, cumin and cayenne pepper. Add the shrimp and toss to coat. Lightly coat a skillet with nonstick cooking spray and heat over medium-high heat. Add the shrimp and garlic and cook until the shrimp are just opaque, about 1 1/2 to 2 minutes per side. Remove from heat.

Step 2

In another bowl, combine the beans, scallions, jalapeño, tomato and lime juice. Divide the shrimp and bean mixture evenly among tortillas. Garnish with avocado and cilantro. Serve with lime wedges.

Prep Time: 30 minutes
Servings: 4
Calories: 422
Make this for: Healthy KidsHeart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 2 tacos
Per serving:
calories:422
total fat:14g
sat fat:2g
cholesterol:172mg
sodium:326mg
total carb:42g
fibers:10g
proteins:32g

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Gluten Free Shrimp and Black Bean Tacos Recipe

Ingredients
Recipe yields 4 servings
1 Tbsp olive oil
1 tsp chili powder
1/8 tsp salt
1 tsp ground cumin
1/8 tsp cayenne pepper
1 lb large shrimp, peeled and deveined
2 garlic cloves, minced
1 can (15 oz) black beans, rinsed and drained
2 scallions, chopped
1 jalapeño pepper, seeded and minced
1 tomato, seeded and chopped
2 Tbsp fresh lime juice
8 corn tortillas (6-inch diameter), warmed
1 avocado, pitted, peeled and chopped
2 Tbsp chopped fresh cilantro leaves
Fresh lime, cut into wedges
Directions
Step 1

In a large bowl, mix the oil, chili powder, salt, cumin and cayenne pepper. Add the shrimp and toss to coat. Lightly coat a skillet with nonstick cooking spray and heat over medium-high heat. Add the shrimp and garlic and cook until the shrimp are just opaque, about 1 1/2 to 2 minutes per side. Remove from heat.

Step 2

In another bowl, combine the beans, scallions, jalapeño, tomato and lime juice. Divide the shrimp and bean mixture evenly among tortillas. Garnish with avocado and cilantro. Serve with lime wedges.

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