Shrimp Tacos

Eating more fish and seafood fits into a healthy meal plan, and you can spice it up with these shrimp tacos! These easy-to-make tacos rival any shrimp tacos from the best restaurants at a fraction of the cost. The mango adds great flavor in addition to Vitamin A, Vitamin C and antioxidants. Along with the black beans, mangoes are also a great source of fiber.

1 15-ounce can black beans, rinsed
1 large mango, cut into 1/4-inch pieces
1 jalapeño (seeded for less heat, if desired), halved and thinly sliced
1/2 small onion, finely chopped
2 tablespoons fresh lime juice, plus lime wedges for serving
Kosher salt
Black pepper
1/2 cup chopped fresh cilantro
24 medium shrimp
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
8 small corn tortillas, warmed
2 tablespoons flaked coconut, toasted

In a medium bowl, toss the beans, mango, jalapeño, onion, lime juice and ¼ teaspoon each salt and pepper; fold in the cilantro. Season the shrimp with the cayenne and ¼ teaspoon salt. Heat the oil in a large skillet over medium-high heat and cook, turning once, until opaque throughout, 2 minutes per side. Fill the tortillas with the shrimp and top with the black bean and mango salsa. Sprinkle with the coconut and serve with the lime wedges, if desired.

Printable recipe available at:

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