Name: Shrimp and black bean tacos
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp, peeled and deveined; 3 tbsp canned black beans, drained and rinsed; 2 tsp taco seasoning; 1/2 tsp extra virgin olive oil; 2 corn tortillas; 1.5 oz green cabbage, shredded; 1/4 lime, cut into wedges; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

369 calories

Protein: 41g; 44% of calories
Carbs: 39g; 42% of calories
Fat: 6g; 14% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp and sprinkle with most of the taco seasoning. Cook for 2 minutes, flip, and cook for 2 minutes more until opaque in the center. Done when opaque in the center, 145°F.
Add the black beans and the remaining taco seasoning to the skillet. Stir with the shrimp for 2 minutes until the beans are heated through.
Meanwhile, in a separate small skillet over medium heat, warm the corn tortillas for 1 minute, flip, and cook for 1 minute more until pliable and soft.
Divide the shrimp and bean mixture between the warm tortillas. Top with the shredded cabbage and cilantro. Serve with lime wedges.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes