Sauteed Tequila Lime Shrimp Tacos with Mango and Pineapple Salsa and Spicy Black Beans

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Nutritional Info
  • Servings Per Recipe: 4
  • 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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Cook Yourself Thin Cook Yourself Thin
Number of Servings: 4


    For the shrimp tacos:
    2 to 4 tbsp olive oil
    1 garlic clove, chopped
    1/2 tsp ground cumin
    Pinch red pepper flakes
    1 lb medium shrimp, deveined
    3 tbsp high quality tequila
    salt to taste
    1 tsp dried chiptle powder
    2 to 3 tsp cilantro chopped
    4 whole wheat tortillas

    For the mango and pineapple salsa:
    1 large ripe mango, chopped
    1/4 cup red onions, chopped
    1/4 cup red bell pepper, chopped
    (1) 8 ounce can pineapple tidbits in juice drained
    1 tbsp freshly squeezed lime juice
    1 to 2 tbsp cilantro, chopped
    salt to taste

    For the spicy black beans:
    2 tbsp olive oil
    2 tbsp onion chopped
    1 garlic clove, chopped
    1 tbsp ground cumin
    1 (14 ounce can black beans
    2 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.

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