Well, tacos are one of the foods I love most. I could even say that I have loved tacos since childhood. The first time I remember my mom making black bean and shrimp tacos was around the age of 7. She then proceeded to stuff those soft tortillas with arguably the most delicious sautéed shrimp, black beans, peppers, onions, cilantro, and spices combination I ever saw.
Just to imagine having another bite makes my mouth drool…
With one mouthful, heavenly voices suddenly seemed to announce my arrival into the afterlife.
We continued to eat tacos every week in our home right from that fateful day. That is why my natural response each time Mom pulled out the taco ingredients to prepare was to dance. I invented a sort of ‘taco dance’ I would perform while sniffing the smells drifting from the kitchen.
When I grew a little older, I persuaded my mom to show me how she made black bean shrimp tacos. As for Taco Tuesday, now I am the queen of this day in my apartment. My friends would chuckle at my ‘taco jig’ each time I took that first bite of the taco, but they could not argue that we loved these tacos.
These tiny little wonders wrapped in corn tortillas remind me of my childhood days and mom’s divine shrimp and black bean tacos love. Tacos are delicious. Now open wide, and let me watch your eyes roll back in delight, too. *Happy taco dance*
Ingredients and their Substitution:
1. Shrimp:
Substitute: Chicken breast, firm tofu, or jackfruit (for a vegan/vegetarian option).
Tip: If using chicken, cook it the same way as shrimp. Season tofu or jackfruit well and sauté until golden brown.
2. Corn Tortillas:
Substitute: Flour tortillas, lettuce wraps (for a low-carb option), or grain-free tortillas (like almond or coconut flour tortillas).
Tip: Warm the substitute the same way as you would the corn tortillas.
3. Sour Cream:
Substitute: Greek yogurt, cashew cream, or avocado cream are low-calorie, high-protein alternatives.
Tip: To make a creamy, dairy-free topping, blend avocado, lime juice, and a pinch of salt.
4. Cotija Cheese:
Substitute: Feta cheese, queso fresco, or shredded cheddar cheese. For a dairy-free option, try nutritional yeast or vegan cheese crumble.
Tip: Nutritional yeast adds a cheesy flavour without the dairy.
5. Olive Oil:
Substitute: Avocado oil, coconut oil (for a hint of sweetness), or vegetable oil.
Tip: Coconut oil gives a subtle sweetness, while avocado oil has a neutral flavour similar to olive oil.
6. Taco Seasoning:
Substitute: Mix cumin, paprika, chilli powder, garlic powder, oregano to make your own seasoning. You can use cayenne pepper (in smaller amounts) if you’re out of chilli powder.
Tip: Adjust the spiciness based on your preference. Use smoked paprika for extra depth.
7. Avocado:
Substitute: Guacamole, or use a creamy base like hummus or pesto for a different twist.
Tip: Hummus adds creaminess and a unique flavour if avocados aren’t available.
8. Lime:
Substitute: Lemon juice or a splash of apple cider vinegar for a tangy touch.
Tip: Apple cider vinegar has a strong flavour, so use it sparingly.
Instructions:
Sauté shrimp (peeled and deveined) in olive oil for black bean shrimp tacos, season, and set aside. For extra flavour, stir in garlic, red onion, bell peppers, taco seasoning, and black beans or salsa. Heat and stuff the corn tortillas with veggies, beans (or salsa), and shrimp before heating them again. Then layer the avocado slices, sprinkle with chopped cilantro, sour cream, and a spoonful of lime juice on top.
Optional toppings include Cotija cheese and hot sauce. Serve with lime wedges and enjoy. You can also replace Greek yogurt for sour cream, tofu for shrimp, and lettuce wraps for tortillas to fit your tastes.
Tips:
- You can swap chicken or tofu for shrimp if you like.
- Grill the vegetables or prawns for additional taste.
- Chopped jalapeños or more chilli powder will help to make it spicier.
Drink Pairing Suggestions:
Alcoholic: A crisp Mexican lager or a margarita with fresh lime.
Non-alcoholic: Fresh limeade or sparkling water with lime and mint.
Nutritional Information (per serving):
Calories: ~410 kcal
Protein: ~30g
Fat: ~18g
Carbs: ~36g
Fiber: ~10g
FAQ’s for Black Bean and Shrimp Tacos:
What to pair with shrimp tacos?
Pair shrimp tacos with sides like Mexican rice, coleslaw, grilled corn, or a fresh lime margarita.
Should you rinse black beans for tacos?
Yes, washing canned black beans enhances taste and removes extra sodium.
What is a good substitute for black beans in tacos?
Lentils, kidney beans, or pinto beans are excellent choices for black beans.
What’s the difference between Chinese and Mexican black beans?
Mexican black beans are unfermented, fresh, or cooked, while Chinese black beans are fermented and saltier.
Black Bean and Shrimp Tacos
By
Ingredients
- Shrimp medium-sized, peeled and deveined: 1.25 lbs (about 600g)
- Black beans canned, drained and rinsed: 2 cups (about 1½ cans)
- Corn tortillas or flour tortillas: 15 3 per person
- Olive oil: 2 tbsp
- Garlic minced: 3 cloves
- Red onion thinly sliced: 1 medium
- Bell peppers sliced, any color: 2 large
- Cilantro fresh, chopped: ½ cup
- Lime cut into wedges: 2 limes
- Taco seasoning or make your own with cumin, paprika, chili powder: 2 tbsp
- Salt and pepper: to taste
- Avocado sliced: 2 medium
- Sour cream or Greek yogurt for topping: ½ cup
- Cotija cheese optional: ½ cup crumbled
- Hot sauce optional: to taste
Instructions
Prepare the Shrimp:
- Season the shrimp with 1 tbsp of taco seasoning, salt, and pepper.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.
Cook the Veggies:
- In the same skillet, add 1 more tbsp of olive oil.
- Sauté the garlic, red onion, and bell peppers for 4-5 minutes until softened.
- Add the black beans, 1 tbsp of taco seasoning, and cook for another 2-3 minutes to heat through. Set aside.
Warm the Tortillas:
- Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the Tacos:
- Place a portion of the shrimp, black beans, and sautéed veggies into each tortilla.
- Add slices of avocado and a sprinkle of fresh cilantro.
- Top with sour cream or Greek yogurt, Cotija cheese (if using), and a squeeze of lime.
- Serve with lime wedges and hot sauce on the side.