Shrimp Tacos with Corn-Black Bean Salsa
Ingredients
- 1½ cups frozen corn kernels
- 2 Tbsp olive oil, divided
- 1 (15-oz) can black beans, drained and rinsed
- ½ cup fresh salsa
- 1½ lb peeled and deveined, large raw shrimp
- 1 Tbsp taco seasoning mix
- ¼ tsp salt
- ¼ tsp pepper
- 12 corn tortillas, heated
- 2 avocados, sliced
Instructions
- Cook corn in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes or until lightly browned. Stir in beans and salsa; cook until thoroughly heated.
- Meanwhile, toss shrimp with seasoning mix, salt, and pepper in a bowl. Cook shrimp in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
- Divide shrimp among tortillas. Top with corn mixture and avocados.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
430
|
430
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 23 | 23 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 604 | 604 |
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