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A wooden chopping board with two mini taco tubs filled with black beans, arugula, red cherry tomatoes, spicy shrimp and dollops of creme fraiche.
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Spicy shrimp taco with re-fried black beans

Spicy shrimp, delicious black beans,
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Black beans, shrimp, taco
Servings: 4 portions

Ingredients

  • 400 grams cooked black beans
  • 1 small onion chopped
  • 150-200 ml water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp salt
  • 200 grams fresh shrimp
  • 1-2 tsp chili flakes
  • Oil to fry
  • Any hard shell taco

Optional extras

  • Lettuce
  • Sour cream

Instructions

  • Cook black beans with spices and water for 10 minutes. Stir occasionally and add more water if it gets dry too quickly.
  • Mash with a fork or the back of a spoon, or a potato masher to desired consistency.
  • Cook for another 10 minutes. Add more water if it gets too thick.
  • Heat oil in a pan.
  • Add shrimp and crushed chili.
  • Fry quickly on high heat until shrimp are pink. About 4-5 minutes.
  • Take off heat and add to a bowl to avoid shrimp cooking in the remaining heat in the pan.
  • Fill your taco shells with the re-fried black beans, lettuce, spicy shrimp and a dollop of sour cream on top.

Notes

My favourite are mini taco tubs from Santa Maria, which I have to buy when I’m home visiting family and bring back with me, because I can only find them in Sweden.