Shrimp Tacos with Corn-Black Bean Salsa
Ingredients
- ½ cup frozen corn kernels
- 1 Tbsp olive oil, divided
- ¾ cup black beans, drained and rinsed
- 3 Tbsp fresh salsa
- ½ lb peeled and deveined, large raw shrimp
- 1 tsp taco seasoning mix
- ⅛ tsp salt
- ⅛ tsp pepper
- 4 corn tortillas, heated
- 1 avocado, sliced
Instructions
- Cook corn in ½ 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 ½ Tbsp hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
- Divide shrimp among tortillas. Top with corn mixture and avocado.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
536
|
536
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 26 | 26 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 15 | 15 |
| Sodium (mg) | 661 | 661 |
Quick & Healthy Meal Plan
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