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Polynesian Shrimp Tacos

Taco filling is typically made with ground meat --- but it doesn't have to be. For this recipe, we combine the convenience of frozen shrimp with the usual taco seasonings: chili powder, cumin, garlic, and salsa. Then we add in some unlikely ingredients: black beans and crushed pineapple. Depending on the ages of your children and the number of front teeth they're missing, you may want to switch from the crunchy taco shells to soft flour or corn tortillas.
Ingredients
  Taco shell 12
  Canola oil 1 Tablespoon
  Frozen cooked shrimp 1 Pound, thawed (Small Ones)
  Ground cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Frozen corn kernels 1 1⁄2 Cup (24 tbs), thawed
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Salsa 1⁄2 Cup (8 tbs)
  Shredded low fat cheddar cheese 1 Cup (16 tbs)
  Freshly ground black pepper To Taste
  Kosher salt To Taste
Directions

1. Preheat the oven to 350°F. Bake the taco shells according to package directions and set aside.

2. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, chili powder, and garlic powder and cook until the shrimp are warmed through, about 1 minute (if using fresh shrimp, cook an additional 2 to 3 minutes).

3. Stir in the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted. Season with salt and pepper to taste.

4. Using a slotted spoon to remove any excess liquid, place a generous 1/2 cup of the shrimp mixture into each taco shell. Serve with optional toppings.

Nutrition Information per Serving (2 tacos): 380 calories, 13g fat (3g saturated, 0.5g omega-3), 540mg sodium, 41g carbohydrate, 6g fiber, 27g protein, 10% vitamin A, 15% vitamin C, 20% calcium, 20% iron

Submitted by:
Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD
Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat a healthy and delicious diet. Their latest cookbook, No Whine with Dinner (M3 Press, 2011) features 150 healthy, kid-tested, mom-approved recipes and 50 amazing secrets for getting picky eaters to try new foods … especially vegetables. For credible nutrition advice and easy, affordable family recipes, visit their award-winning blog, Meal Makeover Moms’ Kitchen or listen to their weekly radio podcast, Cooking with the Moms.

Recipe Summary

Cuisine: 
Mexican
Ingredient: 
Shrimp
Servings: 
6

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