Name: Spicy Shrimp & Black Bean Power Tacos
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz large shrimp, peeled and deveined; 1/2 tsp chili powder; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1/4 tsp garlic powder; 1/8 tsp cayenne pepper (optional, for extra heat); 1/4 tsp kosher salt; 1/8 tsp black pepper; 1 1/2 tsp olive oil, divided; 1/2 cup canned black beans, drained and rinsed; 2 small corn tortillas (5-6 inch); 1/4 medium avocado, sliced; 1 oz queso fresco, crumbled; 2 tbsp diced red onion; 2 tbsp chopped fresh cilantro; 2 tbsp salsa verde, plus more for serving; 1 lime, cut into wedges

Spicy Shrimp & Black Bean Power Tacos

miradugm

These Spicy Shrimp & Black Bean Power Tacos deliver a flavorful Latin American-Mexican fusion experience in just 20 minutes. Chili-lime seared shrimp offer a bold, zesty bite, while black beans add hearty protein and fiber. Creamy avocado balances the heat, and tangy queso fresco, fresh cilantro, and red onion bring brightness and crunch. Salsa verde and lime finish each taco with a vibrant punch. With a whopping 50 grams of protein and only 500 calories, this single-serving meal is perfect for a light, energizing dinner—California-fresh, colorful, and protein-packed.

Ingredients

Instructions

Pat shrimp dry with paper towels. In a bowl, toss shrimp with chili powder, smoked paprika, cumin, garlic powder, cayenne (if using), salt, and black pepper until evenly coated. Squeeze half the lime over the shrimp and toss again.
Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. When hot, add shrimp in a single layer. Sear for 1-2 minutes per side until opaque and lightly charred. Transfer to a plate.
Add remaining 1/2 tsp olive oil to the skillet. Add black beans and cook, stirring, for 1-2 minutes until heated through. Squeeze a lime wedge over beans and season with a pinch of salt.
Warm tortillas directly over a gas flame or in a dry skillet for 10-20 seconds per side until soft and pliable.
To assemble, divide beans between tortillas. Top with seared shrimp, avocado slices, queso fresco, red onion, and cilantro. Drizzle each taco with salsa verde.
Serve immediately with remaining lime wedges and extra salsa verde on the side.