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Shrimp and Black Bean Tacos

Servings: 4 Prep time: 10 min Cooking time: 5 min


  • 1 cup Black Beans (cooked)

  • 1 Lime (juiced, divided)

  • 1 tbsp Cilantro (chopped, plus extra for garnish)

  • 1 tsp Olive Oil or Avocado Oil

  • 1 lb Shrimp (peeled, deveined)

  • 1 tsp Taco Seasoning

  • 8 Corn Tortilla (small) 1

  • 1/4 cup Cilantro Lime Dressing (Brianna's)

  • 1/4 tsp Salt 1/4 tsp Black Pepper


  1. In a bowl, add the black beans, half of the lime juice, and cilantro. Use a fork and smash the beans. Season with salt and pepper.

  2. Heat the oil in a pan over medium-high heat. Add shrimp, taco seasoning, and the remaining lime juice. Stir to mix and season with salt and pepper. Cook for about five minutes, stirring occasionally, or until cooked through.

  3. Spread the smashed beans on top of the tortillas. Top with shrimp and drizzle with cilantro lime dressing. Garnish with cilantro and enjoy!

  • Leftovers: Refrigerate the smashed beans and shrimp in separate containers for up to three days. Assemble before serving.

  • Serving Size: One serving is equal to two tacos.

  • Additional Toppings: Red onion, cabbage, and/or salsa.

  • Cilantro Lime Dressing: This recipe was made with Brianna's Cilantro Lime Dressing. You can also use Primal Kitchen, Litehouse, or make your own.

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