Easy Low-Cal Shrimp Tacos
If you haven’t already figured it out, I have quite the affection for quick & easy recipes that are also budget friendly. I have 3 kids – and I homeschool them.  Time is one thing that I never have enough of!  If only the grocery store sold it – it would make things so muh easier. On days where I am falling incredibly short on time, quick homemade suppers are a necessity.  And a life saver.
Now, if you’re able to make a quick & easy meal that’s budget friendly & is also healthy – you’ve got a super duper winner right there. And, these tacos are just that!  Winner winner shrimp-y dinner 😉
These tacos pack in a ton of flavor, and only weigh in at about 300 calories for 2 of them – so eat up without the guilt!
Here’s what you need. Â You could swap out the taco shells for corn tortillas if you wanted, and the cilantro & tomato is totally optional – but man, it packs on the flavor!
Roughly chop the shrimp.  Uneven Rustic is good.  Pour the black bean salsa on top of the shrimp, cover, & refrigerate for an hour.
Chop the tomatoes & cilantro. Â Combine in a bowl. Â Cover, Â & refrigerate until you want to serve.
Prep the taco shells (or warmed corn tortillas) with shredded lettuce.
Dump the shrimp/salsa mixture into a skillet, & cook on medium heat for about 5 minutes – just to warm through.  Using a slotted spoon, divide the mixture among the taco shells.  Top with tomatoes & cilantro, if desired.
Now serve it up – told you it was super duper easy!  😀
Easy Low-Cal Shrimp Tacos
Ingredients
- Taco Shells I like the ones that stand alone, or corn tortillas
- 1 pound of cooked deveined, & shelled shrimp – tails off
- 1 – 1.5 cups of black bean salsa
- 3 Roma tomatoes
- Cilantro-half a bunch
- Shredded Lettuce
Instructions
- Roughly chop the shrimp. Pour the black bean salsa on top of the shrimp, cover, & refrigerate for an hour. Chop the tomatoes & cilantro. Combine in a bowl. Cover, & refrigerate until you want to serve. Prep the taco shells with shredded lettuce. Dump the shrimp/salsa mixture into a skillet, & cook on medium heat for about 5 minutes – just to warm through. Using a slotted spoon, divide the mixture among the taco shells. Top with tomatoes & cilantro.