Taco filling is typically made with ground meat, but it doesn't have to be. For this recipe, we combine the convenience of frozen shrimp with the usual taco seasonings — chili powder, cumin, garlic and salsa — and then toss in some unlikely ingredients: black beans and crushed pineapple. The result is a slightly sweet, fiber-filled dinner that's sure to make everyone smile. If you have young children and they happen to be missing a few front teeth, you may want to switch from crunchy taco shells to soft flour or corn tortillas.
12 taco shells
1 tablespoon canola oil
1 pound frozen small cooked shrimp, thawed
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
1 15-ounce can black beans, drained and rinsed
1½ cups frozen corn kernels, thawed
1 8-ounce can crushed pineapple, drained
½ cup salsa
1 cup shredded reduced-fat cheddar cheese
Kosher salt and freshly ground black pepper
Optional toppings: diced avocado, chopped tomato, light sour cream, shredded lettuce
- Preheat the oven to 350°F. Bake the taco shells according to package directions and set aside.
- While the shells are baking, heat the oil in a large non-stick skillet over medium-high heat. Add the shrimp, cumin, chili powder and garlic powder and cook until the shrimp are warmed through, about 1 minute (if using fresh shrimp, cook an additional 2 to 3 minutes).
- Stir in the beans, corn, pineapple and salsa, and heat through, about 2 minutes. Add the cheese and heat until melted. Season with salt and pepper to taste.
- Using a slotted spoon to remove any excess liquid, place a generous ½ cup of the shrimp mixture into each taco shell. Serve with optional toppings.
Serving size: 2 Tacos