Shrimp Tacos with Mango and Black Bean Salsa - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This delicious recipe will easily convince you to make every day "Taco Tuesday.
Ingredients
- 1 15-oz. can black beans, rinsed
- 1 large mango, cut into 1/4-in. pieces
- 1 jalapeño (seeded for less heat, if desired), halved and thinly sliced
- 1/2 small onion, finely chopped
- 2 tbsp. fresh lime juice, plus lime wedges for serving
- kosher salt
- Black pepper
- 1/2 c. chopped fresh cilantro
- 24 medium shrimp
- 1/4 tsp. cayenne pepper
- 1 tbsp. olive oil
- 8 small corn tortillas, warmed
- 2 tbsp. flaked coconut, toasted
Instructions
- In a medium bowl, toss the beans, mango, jalapeño, onion, lime juice and 1/4 teaspoon each salt and pepper; fold in the cilantro.
- Season the shrimp with the cayenne and 1/4 teaspoon salt. Heat the oil in a large skillet over medium-high heat and cook, turning once, until opaque throughout, 2 minutes per side.
- Fill the tortillas with the shrimp and top with the black bean and mango salsa. Sprinkle with the coconut and serve with the lime wedges, if desired.
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