Shrimp Tacos with Corn-Black Bean Salsa
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Ingredients
- ½ lb peeled and deveined, large raw shrimp
- 1 tsp taco seasoning mix
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil, divided
- ½ cup frozen corn kernels
- ¾ cup black beans, drained and rinsed
- 3 Tbsp fresh salsa
- 4 corn tortillas, heated
- ½ avocado, sliced
Instructions
- Sprinkle shrimp with seasoning mix, salt, and pepper. Cook shrimp in 1 tsp hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until shrimp turn pink.
- Cook corn in 1 tsp hot oil in same skillet over medium-high heat 4 to 5 minutes or until lightly browned. Stir in beans and salsa; cook until thoroughly heated.
- Divide shrimp among tortillas. Top with corn mixture and avocado.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
424
|
424
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 24 | 24 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 622 | 622 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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