Shrimp and Black Bean Tacos

  • Yield 6 servings

You may substitute a can of pinto beans for the black beans if you prefer.


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



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