Vibrant and Zesty Shrimp and Black Bean Tacos

March 27, 2019

Shrimp and Black Bean Tacos

Turn every day into Taco Tuesday with these fresh and delicious tacos.

Total Time 15 minutes
Servings 4 servings
Author Lewis Grant


  • 2 tsp canola oil
  • 3/4 lb medium shrimp peeled and deveined
  • 1 1/2 tsp ground cumin divided
  • 1/8 tsp ground red pepper
  • 1 can unsalted black beans
  • 1/2 tsp chili powder
  • 8 corn tortillas
  • 1 cup hot cooked brown rice
  • 1/2 cup fresh pico de gallo
  • 1/4 cup green onions sliced
  • 1 ripe avocado thinly sliced
  • fresh cilantro leaves


  1. Heat up the canola oil in a large nonstick skillet over medium-high heat. Add the shrimp, 1 teaspoon cumin, and pepper. Cook the skillet for 5 minutes or until done, stirring occasionally. Remove the shrimp from the pan. Drain the beans in a colander over a bowl, reserving 2 tablespoons of the resulting liquid. Add the beans, reserved liquid, 1/2 teaspoon cumin, and chili powder to the pan; cook 3 minutes, mashing beans with a fork.

  2. Heat one tortilla at a time over medium-high heat directly on the eye of a burner for 15 seconds on each side. Repeat with the remaining tortillas. Divide the bean mixture, rice, shrimp, pico de gallo, onions, and avocado evenly among tortillas. Garnish with cilantro leaves and serve immediately.


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