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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
- Salt and pepper
- to taste
- Fresh cilantro
- 1 handful, finely chopped
- Lime
- 1, cut into wedges
- Ripe avocado
- 1, sliced
- Salsa
- 1 cup, homemade or store-bought
- Corn tortillas
- 8
- Olive oil
- 1 tablespoon
- Taco seasoning
- 1 packet
- Shrimp
- 1 pound, peeled and deveined
- Cooked pinto beans
- 1 can (15 ounces), drained and rinsed
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.
Dietary Information
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
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