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Shrimp and Black Bean Tacos

Heart Healthy Shrimp and Black Bean Tacos Recipe

                   
Shrimp and Black Bean Tacos
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.

Time: 30 minutes
Servings: 4
Calories: 422
Make this for: Healthy Kids Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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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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Heart Healthy 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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