A vibrant and flavorful meal combining spicy shrimp, zesty cilantro-lime rice, and hearty black beans, all wrapped in warm tortillas. Perfect for a fresh and satisfying weeknight dinner.
Shrimp provides high-quality protein with minimal saturated fat, supporting muscle health.
🌾
High in Fiber
Black beans and corn tortillas are excellent sources of dietary fiber, aiding digestion and promoting fullness.
🛡️
Rich in Antioxidants
Fresh salsa with tomatoes, onions, and cilantro provides vitamins and antioxidants like lycopene.
❤️
Heart Healthy
This meal is low in saturated fat and contains omega-3 fatty acids from shrimp, which support cardiovascular health.
Frequently Asked Questions
Are shrimp tacos healthy?
Yes, shrimp tacos can be very healthy. Shrimp is a lean protein, corn tortillas provide fiber, and toppings like salsa and cabbage slaw add vitamins and nutrients. Grilling the shrimp instead of frying keeps the fat content low.
How many calories are in this shrimp taco meal?
This complete meal with two shrimp tacos, cilantro lime rice, and black beans contains approximately 550-650 calories, making it a well-balanced and satisfying dinner.
What can I serve with shrimp tacos?
Besides rice and beans, shrimp tacos pair wonderfully with grilled corn salad (esquites), fresh guacamole, or a light avocado and tomato salad. A lime spritzer or light beer is a great beverage choice.
Can I meal prep shrimp tacos?
Yes, you can prep the components ahead of time. Cook the rice and beans, chop the slaw ingredients, and make the salsa. Store everything in separate airtight containers in the fridge. Cook the shrimp just before serving for the best texture.
Are these tacos gluten-free?
Yes, this meal is gluten-free as it uses corn tortillas, which are naturally free of gluten. Always double-check the labels on any packaged seasonings to ensure they are certified gluten-free.
About Shrimp Tacos with Cilantro Lime Rice and Black Beans
A fresh and healthy dinner featuring spicy grilled shrimp tacos with a crunchy slaw, served alongside zesty cilantro-lime rice and savory black beans.
This tex_mex dish is perfect for dinner. With 563.92 calories and 32.74g of protein per serving, it's a high_protein, high_fiber, heart_healthy, weight_loss option for your meal plan.
15gfat
1 cup basmati rice
2 cup water (for cooking rice)
0.25 cup coriander leaves (chopped, plus more for garnish)
0.5 cup black beans (dried)
0.5 pcs onion (medium, finely chopped)
2 pcs garlic (cloves, minced)
8 pcs corn tortillas (small)
1 cup red cabbage (finely shredded)
1 pcs avocado (large, sliced)
1 pcs jalapeno (thinly sliced, optional)
1 pcs lime (cut into wedges for serving)
Instructions
1
Prepare and cook the black beans
Rinse the dried black beans and soak them in plenty of water for at least 6 hours or overnight.
Drain the soaked beans. In a pressure cooker, add the beans with 2 cups of fresh water and a pinch of salt. Cook for 15-20 minutes after the first whistle, or until tender.
In a small pan, heat 1 tsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and 0.5 tsp cumin powder, and cook for another minute until fragrant.
Stir in the cooked black beans (drained) and 0.25 tsp salt. Mash slightly with the back of a spoon and cook for 2-3 minutes. Keep warm.
2
Cook the cilantro lime rice
Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 0.25 tsp of salt. Bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.
Remove from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork.
Stir in the chopped cilantro and 2 tbsp of lime juice. Mix well.
3
Prepare and cook the shrimp
In a medium bowl, toss the shrimp with 1 tbsp olive oil, chili powder, 1 tsp cumin powder, paprika, garlic powder, onion powder, 0.25 tsp salt, and black pepper.
Let the shrimp marinate for at least 15 minutes.
Heat a large skillet or pan over medium-high heat. Add the marinated shrimp in a single layer.
Cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook.
Squeeze 1 tbsp of lime juice over the cooked shrimp and toss to combine.
4
Assemble the tacos
Warm the corn tortillas one by one on a dry skillet over medium heat for about 30 seconds per side, until soft and pliable.
To assemble each taco, layer a spoonful of cilantro lime rice, followed by the seasoned black beans.
Top with a few pieces of cooked shrimp.
Garnish with shredded red cabbage, sliced avocado, and optional jalapeno slices.
