Teresa's Recipes
Pinto Bean and Shrimp Tacos
These aren't your ordinary tacos; say hello to Pinto Bean and Shrimp Tacos! Inspired by the vibrant street food scene of Mexico, these tacos are a beautiful medley of seasoned pinto beans and succulent, perfectly cooked shrimp. The freshness of homemade salsa, creaminess of ripe avocado, and a squeeze of lime create a flavor explosion that will transport you to a sunny beachside taqueria. They're quick to make, satisfying, and a fun, hands-on meal for the whole family!
Ingredients
- To taste Salt and pepper
- 1 handful, finely chopped Fresh cilantro
- 1, cut into wedges Lime
- 1, sliced Ripe avocado
- 1 cup, homemade or store-bought Salsa
- 8 Corn tortillas
- 1 tablespoon Olive oil
- 1 packet Taco seasoning
- 1 pound, peeled and deveined Shrimp
- 1 can (15 ounces), drained and rinsed Cooked pinto beans
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 15g
- Carbs: 35g
- Protein: 25g
- Sodium: 750mg
- Sugar: 5g
Instructions
- In a skillet, heat the olive oil over medium heat.
- Add the shrimp and sprinkle with taco seasoning. Cook until the shrimp turns pink and is cooked through, about 3-4 minutes per side. Once cooked, remove the shrimp from the skillet and set aside.
- In the same skillet, add the pinto beans and cook until they are heated through, about 2-3 minutes. Season with salt and pepper to taste.
- Warm the corn tortillas in a separate skillet over medium heat or in the oven wrapped in foil at 350°F for 10 minutes.
- To assemble the tacos, spread a generous spoonful of pinto beans on each warmed tortilla.
- Top each taco with a serving of shrimp, followed by salsa, avocado slices, and a sprinkling of chopped cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos. Enjoy your homemade Pinto Bean and Shrimp Tacos!
Tips
- For an added kick, sprinkle some crushed red pepper over the tacos. You can also add shredded lettuce or cheese for extra texture and flavor.