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Cardiovascular Health/Heart Disease/Hypertension
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 to taste
Optional toppings: diced avocado, chopped tomato, light sour cream, shredded lettuce
Before you begin: Wash your hands.
Serving size: 2 Tacos
Serves 6
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