Polynesian Shrimp Tacos
Taco filling is typically made with ground meat—but it doesn’t have to be. For this recipe, we combine the convenience of frozen shrimp with the usual taco seasonings: chili powder, cumin, garlic, and salsa. Then we add in some unlikely ingredients: black beans and crushed pineapple. Depending on the ages of your children and the number of front teeth they’re missing, you may want to switch from the crunchy taco shells to soft flour or corn tortillas.
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
- 12 taco shells
- 1 tablespoon canola oil
- 1 pound frozen small cooked shrimp, thawed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 15-ounce can black beans, drained and rinsed
- 1½ cups frozen corn, thawed
- 1 8-ounce can crushed pineapple, drained
- ½ cup salsa
- 1 cup shredded reduced-fat Cheddar cheese
- Kosher salt and freshly ground black pepper
- Diced avocado, chopped tomato, light sour cream, shredded lettuce
Preheat the oven to 350°F. Bake the taco shells according to package directions and set aside.
While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, chili powder, and garlic powder and cook until the shrimp are warmed through, about 1 minute (if using fresh shrimp, cook an additional 2 to 3 minutes).
Stir in the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until it melts. Season with salt and pepper to taste.
Using a slotted spoon to remove any excess liquid, place a generous 1/3 cup of the shrimp mixture into each taco shell. Serve with optional toppings.
"My husband said he could eat this once a week, and my son thought it was great. They were surprised there was pineapple in the recipe."
-Charlotte, mother of Benjamin, age 11 and Jessica, age 15. New Orleans, LA
2011 Liz Weiss and Janice Newell Bissex
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