Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: To the Mex
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

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!

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