Shrimp and Black Bean Tacos

  • Yield: 6 servings


12-- taco shells
1tablespoon canola oil
1pound fresh or frozen medium cooked shrimp, thawed
1teaspoon ground cumin
1/2teaspoon garlic powder
1/4teaspoon chili powder
1can (15 1/2 ounce) black beans, drained and rinsed
1 1/2cups frozen corn kernels, thawed
1cup mild salsa
1can (8 ounce) crushed pineapple, very well drained
1cup preshredded reduced-fat Cheddar cheese
Toppings (optional):
1medium avocado, peeled, pitted and sliced
1medium tomato, chopped
1/2cup reduced-fat sour cream
1cup shredded lettuce


  1. Preheat the oven to 350°F. Bake the taco shells according to package directions.
  2. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute.
  3. Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted.
  4. Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings.

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover