Fish tacos often contain fish that’s breaded and deep fried. But not these easy-to-make shrimp tacos. They’re full of flavor and have half the calories of traditional fish tacos.
RECIPE
Shrimp Tacos
Makes 6 Servings
Ingredients:
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)
1/3 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 shrimp, peeled, deveined and tails removed
1/2 teaspoon ground cumin
Optional Toppings:
Diced avocado
Cilantro
Plain Greek yogurt
Diced tomato
Directions:
1. Cook the tacos according to package directions. Set aside.
2. 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.
3. 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.
4. 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.
5. Place about 5 shrimp in each taco shell and about 1/4 of the salsa. Garnish with optional toppings.
Nutrition Information per Serving: 270 calories, 10g fat (1g saturated, g omega-3), 690mg sodium, 30g carbohydrate, 5g fiber, 18g protein