Description
These Caribbean Shrimp Tacos with black beans and mango slaw are so refreshing and bright! Healthy, fast, and easy- and can be made in 30 mins on the grill or stovetop.
Ingredients
Units
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- 1 lb large raw shrimp- thawed, peeled and deveined
- 1-2 tsp oil
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp yellow curry powder
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 teaspoon cumin
- 1/2 tsp ground ginger
- 1/4 tsp cayenne or chipotle powder
- Mango Cabbage Slaw- 2 cups
- 14-ounce can "Cuban Style" Black Beans - or 1 1/2 cups cooked black beans seasoned with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon chili powder, and salt & pepper to taste.
- 8 warm tortillas (5-6 inches), corn, flour, or a blend
- Optional- serve with Chipotle Mayo, cilantro, pickled red onions, hot sauce
Instructions
- Pat dry shrimp well. Drizzle with just enough oil to lightly coat- 1 to 2 teaspoons.
- Mix all spices, salt and sugar in a small bowl. Toss spices with shrimp, mixing well and set aside
- Make Mango Cabbage Slaw ( you’ll need about 2 cups for the recipe)
- Grill the shrimp over medium-high heat or pan-sear in a well-oiled cast-iron skillet on medium-high until just cooked. Squeeze with lime juice.
- Warm the black beans.
- Toast or warm the tortillas.
- Assemble the tacos: Fill the warm tortillas with warm seasoned black beans, shrimp, and a mound of mango slaw. Add any of the optional toppings.
Notes
Leftovers will keep up to 3 days in separate containers in the fridge.
Nutrition
- Serving Size: 2 tacos
- Calories: 333
- Sugar: 7.6 g
- Sodium: 659.8 mg
- Fat: 3.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 46.1 g
- Fiber: 11 g
- Protein: 31.8 g
- Cholesterol: 182.5 mg
