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Easy Low-Cal Shrimp Tacos


  • 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


  • 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.