You know your recipe is a keeper when your family has seconds with dinner and then reheats leftovers for breakfast in the morning. I love that these tacos are simple, include ingredients that I usually have on hand and offer a unique twist to the traditional taco. Our family vacation is this week and I’m planning to make them to share with my extended family. I’m also prepared to share the recipe, since I know they’ll be popular. More recipes to come from the No Whine with Dinner cookbook, I haven’t made one yet that we don’t like and I have some pretty finicky teenagers.
12 taco shells
1 pound frozen cooked shrimp
1 t. ground cumin
1 t. chili powder
1/2 t. garlic powder
1- 15 oz. can black beans, drained and rinsed
1 1/2 c. frozen corn, thawed
1- oz. can crushed pineapple, drained
1/2 c. salsa
1 C. shredded reduced-fat Cheddar cheese
Optional toppings: diced avocado, chopped tomato, Greek yogurt, shredded lettuce
Preheat over to 350 degrees and back taco shells according to directions. 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. Stir in the beans, corn, pineapple and salsa and heat through, about 2 minutes.
Using a slotted spoon to remove excess liquid, place generous spoonful (about 1/3 C.) of the shrimp mixture into each taco shell and sprinkle with cheese and optional toppings. Makes 6 servings.
Serving: 2 tacos