Add a fun new twist to Taco Tuesday with these Shrimp Tacos with Black Bean Salsa. They’re easy to make, and kids will love adding the bean-filled topping at the table.
The new 2016 Dietary Guidelines for Americans recommends eating two to three servings of seafood each week. Get one step closer to that goal with my tasty shrimp tacos. (If the crunchy taco shells are too difficult for your kids to eat, use soft flour tortillas instead.)
I created this recipe for CNN AccentHealth, which runs in doctor’s offices nationwide, and I hope it gets viewers one step closer to meeting their seafood consumption goal!
The shrimp cook up in minutes, and with a hint of garlic, they’re super yummy.
The salsa topping is easy too with just a few ingredients: green onions, lime juice, cilantro, red bell pepper, canned black beans, and canned pineapple.
Serve the salsa on the side and let everyone at your table build their own tacos.
- Serves: 6
- Serving size: 2 tacos
- Calories: 270
- Fat: 10g
- Saturated fat: 1g
- Carbohydrates: 30g
- Sodium: 690mg
- Fiber: 5g
- Protein: 18g
- 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
- Cook the tacos according to package directions. Set aside.
- 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.
- 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.
- 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.
- Place about 5 shrimp in each taco shell with about ¼th of the salsa. Garnish with optional toppings.
Are tacos part of your regular meal plan? What’s your favorite filling and topping?
I’m thinking I’m going to have to have a Taco Tuesday night next week! I love shrimp tacos. I love the addition to pineapple.
Totally my kind of recipe and such an appetizing and healthy alternative to typical tacos.
It makes thing easier when I let my kids add their own toppings to tacos. These are so bright and pretty!
What a delicious way to get closer to my goal of 2 to 3 servings of seafood. It sure beats a can of tuna! Ha. This black bean salsa looks great too. Yummy!
Oh … but have you seen our Tuscan Tuna Bowls!? This recipe gives canned tuna superstar status!! Enjoy! http://www.mealmakeovermoms.com/kitchen/2016/02/23/eat-more-seafood-tuscan-tuna-bowls/
Sounds so delicious! I always forget to make shrimp for my tacos.
My family and I love any excuse to celebrate Taco Tuesday! Although my hubby is the only one in the family who likes shrimp, these would be fabulous with grilled mahi too. Love the black bean salsa!
I love shrimp tacos, usually in soft tortillas, and packed with an extra spoonful of guacamole!
You can never have too much guacamole!