Shrimp and Black Bean Tacos

This Shrimp and Black Bean Tacos recipe is healthy and easy to prepare. It's made with simple ingredients and it's perfect for someone on a healthy diet to lose weight and be fit. By following the steps one by one, you will make this healthy recipe easily and you will be very satisfied. You can even make it ahead as part of a healthy meal prep.

Yields4 Servings

Ingredients 

 2 tsp canola oil
 ¾ lb medium shrimp, peeled and deveined
 1.50 tsp ground cumin, divided
 ⅛ tsp ground red pepper
 15 oz can unsalted black beans
 ½ tsp chili powder
 8 (6-in.) corn tortillas
 1 cup hot cooked brown rice
 ½ cup fresh pico de gallo
 ¼ cup sliced green onions
 1 ripe avocado, thinly sliced
 Fresh cilantro leaves

Directions

1

Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans, reserved liquid, 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.

2

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side. Divide bean mixture, rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.

Nutrition Facts

Serving Size 2 tacos

Servings 4

Amount Per Serving
Calories 408
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 61g21%
Dietary Fiber 11g44%
Sugars 4g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shrimp and Black Bean Tacos is one of many healthy recipe ideas that you can find on our recipe page. 

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Ingredients

 2 tsp canola oil
 ¾ lb medium shrimp, peeled and deveined
 1.50 tsp ground cumin, divided
 ⅛ tsp ground red pepper
 15 oz can unsalted black beans
 ½ tsp chili powder
 8 (6-in.) corn tortillas
 1 cup hot cooked brown rice
 ½ cup fresh pico de gallo
 ¼ cup sliced green onions
 1 ripe avocado, thinly sliced
 Fresh cilantro leaves

Directions

1

Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans, reserved liquid, 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.

2

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side. Divide bean mixture, rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.

Shrimp and Black Bean Tacos
IngredientsDirections