Sauteed Tequila Lime Shrimp Tacos with Mango and Pineapple Salsa and Spicy Black Beans
- Number of Servings: 4
Ingredients
For the shrimp tacos:2 to 4 tbsp olive oil1 garlic clove, chopped1/2 tsp ground cuminPinch red pepper flakes1 lb medium shrimp, deveined3 tbsp high quality tequilasalt to taste1 tsp dried chiptle powder2 to 3 tsp cilantro chopped4 whole wheat tortillasFor the mango and pineapple salsa: 1 large ripe mango, chopped1/4 cup red onions, chopped1/4 cup red bell pepper, chopped(1) 8 ounce can pineapple tidbits in juice drained1 tbsp freshly squeezed lime juice1 to 2 tbsp cilantro, choppedsalt to tasteFor the spicy black beans:2 tbsp olive oil2 tbsp onion chopped1 garlic clove, chopped1 tbsp ground cumin1 (14 ounce can black beans2 tbsp red pepper flakes
1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes and let the flavors blend together. Add the shritmp and toss. Carefully add the tequila and flambe. Season with salt and add the dried chiptle powder. once shrimp are cooked add the chopped clinatro and toss.
2. In a separate nonstick skillet over low heat, heat a whole wheat tortilla until pliable, about 2 minutes on each side.
3. Place one tortilla per person and serve three shrimp in each taco.
4. To Make the Spicy Black Beans: In a saucepan over medium heat add the olive oil, chopped onion, and chopped garlic clove. Sweat the onions for about 2 minutes. Add the cumin and the block beans. Stir and add the red pepper flakes. Simmer for about 5 minutes.
5. To make the mango and pineapple salsa: peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
2. In a separate nonstick skillet over low heat, heat a whole wheat tortilla until pliable, about 2 minutes on each side.
3. Place one tortilla per person and serve three shrimp in each taco.
4. To Make the Spicy Black Beans: In a saucepan over medium heat add the olive oil, chopped onion, and chopped garlic clove. Sweat the onions for about 2 minutes. Add the cumin and the block beans. Stir and add the red pepper flakes. Simmer for about 5 minutes.
5. To make the mango and pineapple salsa: peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 583.3
- Total Fat: 21.7 g
- Cholesterol: 221.0 mg
- Sodium: 699.3 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 11.9 g
- Protein: 35.0 g
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