Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: To the Mex
Print
Total:
20 min
Prep:
5 min
Inactive:
15 min
Yield:
1 serving
Level:
Easy

Nutrition Info

Total:
20 min
Prep:
5 min
Inactive:
15 min
Yield:
1 serving
Level:
Easy

Nutrition Info

Ingredients

  • 3 ounces cooked ready-to-eat shrimp, chopped if large
  • 1/4 cup prepared black bean and corn salsa
  • 2 corn taco shells
  • 1/4 cup shredded lettuce
  • Fresh cilantro, for serving, optional
  • Fat-free sour cream, optional

Directions

Watch how to make this recipe.

Mix shrimp and black bean salsa in a bowl, cover, and refrigerate for about 15 minutes.

Evenly distribute lettuce and shrimp-salsa mixture between taco shells.

Garnish with cilantro and top with sour cream, if using. Now chomp!

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chili-Rubbed Steak Tacos

Recipe courtesy of Ellie Krieger

Grilled Fish Tacos

Recipe courtesy of Bobby Deen

Shrimp Stuffed Sweet Potatoes

Recipe courtesy of Bobby Deen

Mediterranean Shrimp and Orzo Salad

Recipe courtesy of Kelsey Nixon

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Zombie Cocktail

Turkey Tacos

Recipe courtesy of Matt Armendariz

Steak Tacos with Black Bean Pico de Gallo

Recipe courtesy of Bobby Deen

The Painkiller Cocktail

Recipe courtesy of Soggy Dollar Bar

On TV

Trending Videos

So Much Pretty Food Here