Shrimp Tacos

Fresh green beans and shrimp make the filler for these tasty tacos. A quick-fix tomato and cucumber salsa make a colorful, low-calorie topper.

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Shrimp Tacos
Makes: 4  servings
Serving size: 2 tortillas plus 2/3 cup salsa Prep 20 mins Start to Finish 35 mins


  • 8 corn tortillas
  • 1 1/2 cups  seeded, chopped tomato
  • 1 cup  seeded, chopped cucumber
  • 1/3 cup  thinly sliced scallions
  • 1/4 cup  chopped cilantro
  • 3 tablespoons  fresh lime juice
  • 1/4 teaspoon  salt
  • 8 ounces  green beans, trimmed
  • 1 teaspoon  fajita seasoning
  • 1 pound  medium to large shrimp, peeled and deveined
  • 1 tablespoon  olive oil


1. Heat oven to 350 degrees F. Wrap tortillas in heavy foil and heat in oven for 10 min. Meanwhile, for salsa, combine tomato, cucumber, scallions, cilantro, lime juice and salt; set aside.

2. In a bowl toss beans with 1/2 tsp of fajita seasoning. In another bowl toss shrimp with 1/2 tsp seasoning. Heat oil in a large skillet over medium-high heat. Add beans and cook, stirring, 3 min. Add shrimp and stir, cooking 3 min more or until shrimp turn opaque.

Assemble tacos::

3. Divide shrimp-and-bean mixture between warm tortillas. Serve with salsa. Serves 4.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)305,
  • Fat, total(g)7,
  • chol.(mg)172,
  • sat. fat(g)1,
  • carb.(g)34,
  • fiber(g)6,
  • pro.(g)28,
  • sodium(mg)397,
  • Percent Daily Values are based on a 2,000 calorie diet
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