Shrimp and Black Bean Tacos



Serves: 4


2 tsp Flying OliveCilantro and Roasted Onion,Garlic, Lime, Chipotle,Harissa, or Cayenne Red Chili Extra Virgin Olive Oilor a Combination of Choice

¾ lb medium shrimp, peeled and deveined

1 ½ tsp ground cumin, divided

1/8 tsp ground red pepper

1 (15 oz) can unsalted black beans, drained, 2 Tbsp of liquid reserved

½ tsp chili powder, your choice of spiciness

8 corn tortillas

1 cup hot cooked brown rice

½ cup fresh pico de gallo or salsa


Sliced green onions, thinly sliced ripe avocado, fresh cilantro leaves, chopped tomatoes, cheese, olives, etc.


Heat the Flying Olive Extra Virgin Olive Oil of Choice in a large nonstick skillet over medium-high heat. Add the shrimp, 1 tsp cumin, and pepper. Turn down the heat to medium. Cook for 5 minutes or until done, stirring occasionally.

Remove the shrimp from the pan and set aside. Keep warm. Drain the beans in a colander over a bowl, reserving 2 Tbsp liquid. Add the beans, reserved liquid, ½ tsp cumin, and the chili powder to the pan. Cook for 3 minutes, mashing beans with a fork or potato masher. They will be slightly chunky. If the beans are too thick, add a little water, a Tbsp at a time, until they reach the desired consistency.

Working with 1 tortilla at a time on an electric stove, heat the tortillas over medium-high heat directly on the eye of a burner for approximately 15 seconds on each side. If using a gas stove, heat the tortillas in a dry skillet or microwave according to package directions.

Either make the tacos by dividing the bean mixture, rice, shrimp, pico de gallo or salsa, onions, avocado and other toppings evenly among the tortillas. Garnish with cilantro leaves. OR, let everyone make their own tacos with their toppings of choice. Serve immediately.

Inspired by a recipe in Cooking Light Magazine, January/February 2017.

Submitted by Barb L.