Shrimp Tacos

Total Time:

15 minutes

Serves:

4 Servings

Category:

20 min or less, Seafood

Level:

Share this Recipe:

Easy

Recipe Description

These smoky shrimp tacos are loaded with bold cumin-paprika flavor and topped with crunchy slaw and a creamy sriracha mayo. Served with a hearty side of beans, chickpeas, corn, and rice, this is a satisfying, well-rounded meal that comes together fast on a weeknight.

Ingredients

½ pound peeled and deveined shrimp
2 tablespoons ground cumin (divided)
2 tablespoons paprika (divided)
1 can (15 ounces) chickpeas
1 can (15 ounces) black beans
1 cup frozen corn
½ cup mayonnaise
1 tablespoon sriracha (or more to taste)
1 bag Seeds of Change rice
Fresh cilantro
Coleslaw mix
Taco shells
1 can (15 ounces) chickpeas
1 handful feta cheese (about ½ cup, crumbled)

Preparation

Heat two large pans over medium heat with a drizzle of olive oil.
In one pan, add the shrimp. Season with 1 tablespoon of cumin, 1 tablespoon of paprika, salt, and pepper. Cook until the shrimp is no longer pink, then remove from heat. Cut each shrimp in half if desired.
In the second pan, add the chickpeas, black beans, and frozen corn. Season with 1 tablespoon of cumin, 1 tablespoon of paprika, salt, and pepper. Cook until heated through.
Once hot, stir in a handful of crumbled feta cheese and ½ cup of chopped cilantro. Mix well and keep warm until ready to serve.
In a small bowl, whisk together the mayonnaise and sriracha to make the sauce. Adjust spice level to taste.
Heat the rice in the microwave according to package directions.
Warm the taco shells in the microwave. To assemble, add shrimp to each shell, top with coleslaw mix, drizzle with the sriracha mayo, and garnish with extra cilantro if desired.
Serve the tacos with the rice and the bean-chickpea-corn mixture on the side.