April 26, 2013

Lemon-Dijon Shrimp Tacos with Black Beans

After a busy day of work and school, we decided to have a fun and peaceful evening on the trail.  On nights like these, I need to have a quick and easy meal to prepare for my family before we head out.  These shrimp tacos are perfect.  Fast and delicious... and not to mention healthy and low in calories!  What's one of your favorite quick and easy meals for days when you're on the go?

Yields 4 servings
390 calories per serving

  • 2 tbsp extra-virgin olive oil 
  • 1 lb shrimp, peeled and deveined  
  • 2 cloves garlic, minced 
  • 1/2 c black beans, drained and rinsed
  • 2 tbsp fresh parsley, chopped 
  • 2 tbsp chicken broth
  • 2 tbsp Dijon mustard
  • 2 tbsp freshly squeezed lemon juice
  • 4 96% fat free whole wheat tortillas, medium size (about 8" diameter)
  • 3 c lettuce, chopped 
  • Salt, to taste
  • Pepper, to taste 


Heat the olive oil in a large skillet over medium heat.  Season the shrimp with salt and pepper.  Add the shrimp to the hot skillet and cook for 2 minutes.  Add the garlic, black beans, parsley, chicken broth, Dijon and lemon juice to the skillet and stir to combine.  Cook for 1 minute longer, or until the shrimp are cooked through.  Season with salt and pepper, to taste.  

Meanwhile, stack your tortillas between two damp paper towels and place them on a microwave-safe plate. Microwave on high for 45 seconds.  Keep warm until ready to use.

Arrange your taco.  Place the lettuce on each tortilla and spoon the shrimp mixture over all.  Squeeze some additional lemon juice over all if desired.  


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