Shrimp Tacos With Black Beans

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 579 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 229 mg
    • Sodium 1,147 mg
    • Protein 43 g
    • Carbohydrate 72 g
    • Sugar 2 g
    • Fiber 12 g
    • Iron 7 mg
    • Calcium 179 mg


  1. Check 1/2cup plus 1 tablespoon olive oil
  2. Check 4 scallions, sliced, white and green parts separated
  3. Check 2 15.5-ounce cans black beans, rinsed
  4. Check kosher salt and black pepper
  5. Check 1pound peeled and deveined small shrimp
  6. Check 1 large egg white, beaten
  7. Check 1/2cup all-purpose flour
  8. Check 1/2cup cornmeal
  9. Check 8 6-inch corn tortillas, warmed
  10. Check cut up avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, for serving


  1. Heat 1 tablespoon of the oil in a small pot over medium heat. Add the scallion whites and cook, stirring, until softened, 1 to 2 minutes.
  2. Add the beans, ¼ cup water, and ½ teaspoon each salt and pepper. Cook until warmed through, 3 to 4 minutes. Stir in the scallion greens.
  3. Toss the shrimp with the egg white in a shallow bowl,. In a separate shallow bowl, combine the flour, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
  4. Heat the remaining ½ cup of oil in a large skillet over medium-high heat. Fry the shrimp, in batches, until golden, 2 to 3 minutes per side.
  5. Serve the shrimp in the tortillas with the avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges, alongside the beans.