Shrimp Tacos with Black Bean Salsa

The other day, my Critics asked one of their FAQ (see more of them on my FAQ page):

Critics: What’s for dinner, Mommy?
Me: Tonight we’re trying a new recipe. Shrimp tacos with black bean salsa.
Critics: Oh boy! Shrimp tacos! That sounds so exotic and exciting! And black bean salsa, how delightful! Wowzers, I can’t wait for supper!

And then my alarm rang and I woke up. Boooo! Here’s how it really went down:

Critics: What is that?
Me: Tacos.
Critics: What’s in them?
Me: Food. Try them.
Critics: Just tell us!

Batman takes a bite.

Batman: It’s shrimp!

The other critics retreat in horror.

 Me: It’s for my blog, so you have to taste it and I’ll write down what you think.

The Critics each take one teeny, mouse-size bite and declare their hatred of the crustaceous filling:

Sarah Crewe: I’d like the shrimp if it weren’t so… juicy.

Batman: I just don’t like shrimp.

Curious George: You can write down that I hate it. No, I really do, I hate it!

Don Corleone: I think it’s good!

Elmo slept through dinner. Lucky.

Thank goodness for Bubbye and Zaydee. We went to their house for dessert (and to meet their new little puppy, Louie) so my sweet little Critics did not have to go to bed with empty bellies.

Ah well, you win some, you lose LOTS.

I wanted to come up with my own recipe for shrimp tacos, but I found this recipe from Mrs. Happy Homemaker, and it looked so tasty (and easy!!) that I really wanted to try it.

Shrimp Tacos with Black Bean Salsa

  • Taco shells
  • 1 lb cooked, deveined, and shelled shrimp- tails off
  • 1-1 1/2 cups black bean salsa
  • 3 Roma tomatoes
  • Cilantro- half a bunch
  • Shredded lettuce.


  1. Roughly chop the shrimp. Pour the salsa over the shrimp, cover, and refrigerate for an hour.
  2. Chop the tomatoes and cilantro. Combine in a bowl. Cover and refrigerate until ready to serve.
  3. Heat taco shells according to package directions. Add shredded lettuce to the shells.
  4. Dump the shrimp mixture into a skilled and cook over medium heat for about 5 minutes or until heated through. Using a slotted spoon, divide the mixture among the taco shells. Top with tomatoes and cilantro.

Shrimp Tacos with Black Bean Salsa

Apparently I do not know how to follow directions, because I didn’t realize the shrimp were supposed to be cooked first. So I marinated my uncooked shrimp in about half a jar of salsa, then drained it and cooked the shrimp in the remaining salsa in the skillet.

I, for one, thought this recipe was very yummy! My unfortunate Critics may be seeing this one again someday!


3 responses to “Shrimp Tacos with Black Bean Salsa

  1. Well I’m sure you did a fine job with the preparation…but I’m with the critics! Shrimp=EWWWWWWWW! 🙂

  2. I love Shrimp!! Sounds awesome!

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