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Shrimp Tacos With Black Beans

Shrimp Tacos With Black Beans
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

Nutritional Information

  • Per Serving
  • Calories 579
  • Fat 15g
  • Sat Fat 2g
  • Cholesterol 229mg
  • Sodium 1,147mg
  • Protein 43g
  • Carbohydrate 72g
  • Sugar 2g
  • Fiber 12g
  • Iron 7mg
  • Calcium 179mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn tortillas
To warm the tortillas, wrap the stack in damp paper towels and microwave until warmed through, 60 to 90 seconds. Alternatively, wrap the tortillas in foil and heat in a 350° F oven until warmed through, 5 to 7 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.