Shrimp & Black Bean Tacos

Number of Servings:

6

Ingredients:

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

One 15 1/2-ounce can black beans, drained and rinsed

1 1/2 cups frozen corn kernels, thawed

1 cup mild salsa

One 8-ounce can crushed pineapple, very well drained

1 cup preshredded reduced-fat Cheddar cheese

Toppings (optional):

1 avocado, peeled, pitted, and sliced

1 tomato, chopped

1/2 cup reduced-fat sour cream

1 cup shredded lettuce

Instructions:

Preheat the oven to 350°F. Bake the taco shells according to package directions.

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.

Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted.

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.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com

Nutrition Information:

390 calories; 13g fat (3g saturated, 0.5g omega-3); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium, 20% vitamin C, 20% iron

Recipes

Shrimp & Black Bean Tacos

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National Fisheries Institute