Taco Tuesday... Shrimp and Black Bean with Avocado Salad

I love tacos and how versatile they can be! You can put almost anything in a tortilla... the possibilities are endless. This variety was especially tasty and super quick to make because I used canned beans. The coleslaw reminds me of a fish taco and brings a creamy flavor, while squeezing in extra vegetables. 

I opted for Mission small carb balance tortillas (80 calories and 10 grams of fiber). These were super soft and I loved the easy resealable packaging so they stay fresh! 

 

I made extra avocado salad to enjoy later in the week. I think it takes a regular meal and turns it into something special. ended up having enough for breakfast burritos the next morning and Mexican veggie burgers for dinner. Avocado is a great source of monounsaturated fats, which are good for heart health. Try it on salads or sandwiches instead of mayonnaise for added health benefits and a creamy flavor.

Shrimp and Black Bean Tacos

Serves 4

Coleslaw

2 cups shredded cabbage

1/2 cup shredded carrots

2 Tbsp apple cider vinegar

1 Tbsp sugar

1/3 cup reduced-fat mayo

Salt and pepper, to taste

Cayenne pepper, to taste

-Mix vinegar, mayo, and sugar in a small bowl. Toss with cabbage and set aside to cool. 

Avocado Salad

Makes 12 servings

2 Haas Avocado, diced

1 large tomato, diced

2 Tbsp lime juice

1 jalepeno, seeded and minced

1/2 cup sweet onion, diced

1/4 cup fresh cilantro, minced

Salt and pepper, to taste

-Mix all ingredients in a bowl and chill. 

8 whole wheat taco tortillas (6")

1 pound of raw shrimp, cleaned and tails removed

1 tsp canola oil

1 tsp garlic, minced

1 Tbsp lime juice

1/2 tsp chili powder

2 cups shredded cheddar cheese

1 can black beans (low sodium), rinsed and drained

1/4 tsp garlic powder

Directions:

1. Heat the oil in a frying pan, add garlic and sauté for 2 minutes. Add shrimp, lime juice, and chili powder and cook until shrimp is pink. 

2. Mix garlic powder into the black beans, heat in the microwave until cooked throughout. 

3. Assemble the taco: Add 2 Tbsp of cheese to each taco shell, top with 1/4 cup shrimp, 2 Tbsp beans, 2 Tbsp avocado salad.

Nutrition Facts: 2 6" taco shells with fillings 

550 calories, 51 g carbohydrates, 10 g fiber, 32 g protein, 26 g fat (6 g saturated), 600 mg sodium