Easy Low-Cal Shrimp Tacos

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.  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!

Easy Low-Cal Shrimp Tacos

Roughly chop the shrimp.  Uneven Rustic is good.  Pour the black bean salsa on top of the shrimp, cover, & refrigerate for an hour.

Easy Low-Cal Shrimp Tacos

 

Chop the tomatoes & cilantro.  Combine in a bowl.  Cover,  & refrigerate until you want to serve.

Easy Low-Cal Shrimp Tacos

 

Prep the taco shells (or warmed corn tortillas) with shredded lettuce.

Easy Low-Cal Shrimp Tacos

 

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!  :D

Easy Low-Cal Shrimp Tacos

5 from 1 reviews
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
  1. 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.

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Authored by: Crystal Light Faulkner