Shrimp and Black Bean Tacos

By johnwhorfin

Ingredients

• 2 teaspoons canola oil
• 3/4 pound medium shrimp, peeled and deveined
• 1 1/2 teaspoons ground cumin, divided
• 1/8 teaspoon ground red pepper
• 1 (15-oz.) can unsalted black beans
• 1/2 teaspoon chili powder
• 8 (6-in.) corn tortillas
• 1 cup hot cooked brown rice
• 1/2 cup fresh pico de gallo
• 1/4 cup sliced green onions
• 1 ripe avocado, thinly sliced
• Fresh cilantro leaves
• Calories 408
• Fat 11g
• Satfat 1g
• Monofat 4.9g
• Polyfat 2.2g
• Protein 22g
• Carbohydrate 61g
• Fiber 11g
• Cholesterol 107mg
• Iron 2mg
• Sodium 323mg
• Calcium 138mg
• Sugars 4g
• Est. added sugars 0g
• Calories 408
• Fat 11g
• Satfat 1g
• Monofat 4.9g
• Polyfat 2.2g
• Protein 22g
• Carbohydrate 61g
• Fiber 11g
• Cholesterol 107mg
• Iron 2mg
• Sodium 323mg
• Calcium 138mg
• Sugars 4g
• Est. added sugars 0g

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

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

Step 2

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side. Divide bean mixture, rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.