Shrimp black bean tacos
Soft tacos filled with cooked shrimp, black beans and crisp cabbage, finished with lime.
Serving illustration.
Soft tacos filled with cooked shrimp, black beans and crisp cabbage, finished with lime. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
A small amount of beans helps distribute the filling across the tacos. Warm them separately so you can stop cooking the shrimp as soon as they are ready.
Thin cabbage is easier to bite through in a soft tortilla. Keep it separate until assembly for the best contrast with the warm filling.
Before you start
Use small tortillas that fit the filling quantity. If using larger tortillas, expect fewer tacos rather than assuming the same count.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Cook shrimp until the flesh is opaque and pearly throughout. Large shrimp take longer than small shrimp; do not rely only on a timer.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Shrimp black bean tacos
Prep and cooking times are estimates.
Ingredients
How to make it
- Prepare toppingsWash and thinly slice cabbage before handling shrimp. Drain beans and place them in a small saucepan with a splash of water.
- Warm beansWarm beans over low heat, stirring, until hot. Warm tortillas separately according to the package and keep them covered.
- Season shrimpPat thawed shrimp dry and toss with oil, cumin, paprika and salt. Use clean utensils after handling raw shrimp.
- Cook shrimpHeat a skillet over medium heat. Cook shrimp in one layer, turning, until opaque and pearly throughout. Work in batches rather than crowding the skillet.
- AssembleDivide beans, shrimp and cabbage between the four tortillas. Squeeze lime over the filling and serve promptly. The base recipe makes two tacos per person.
Make it work for you
A small amount of beans helps distribute the filling across the tacos. Warm them separately so you can stop cooking the shrimp as soon as they are ready. Thin cabbage is easier to bite through in a soft tortilla. Keep it separate until assembly for the best contrast with the warm filling.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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