Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Cumin & Lime Shrimp Tacos with Black Bean & Corn Salsa August 24, 2011

Cumin & Lime Shrimp Tacos with Black Bean & Corn Salsa

Jamie says:  I cooked my first dinner at home for Mom and Dad in a long time.  I enjoyed it and they really appreciated it, too.  I found a recipe titled Vegetable Tacos with Chipotle Sour Cream and Smoky Black Beans from Oprah’s magazine in my cookbook binder.  Here’s my version:

Cumin & Lime Shrimp Tacos with Black Bean & Corn Salsa


Black Bean & Corn Salsa

  • 2 ears fresh corn
  • 2 bell peppers (1 green, 1 red)
  • 1 large sweet onion
  • 4 Tbsp olive oil, divided (Filippo Berio)
  • 1/2 tsp sea salt (Alessi, coarse)
  • 1/4 tsp freshly ground pepper
  • 2 tsp ground cumin
  • 1/2 lime
  • 1 can reduced sodium black beans (Bush’s)
  • 1 1/2 tsp paprika


  • 1 lite avocado
  • 2 cups coleslaw (Publix)
  • 2 Tbsp white vinegar (Publix)


  • 1 jalapeno pepper (from my Mom’s garden)
  • 1 Tbsp olive oil
  • 1 1/2 lbs medium shrimp
  • 1 tsp taco seasoning mix (Publix)
  • 1/2 lime


  • 3 oz 50% reduced fat sharp cheddar cheese (Cabot)
  • 1/2 cup small ripe pitted black olives (Publix)
  • 3 Tbsp lite sour cream (Publix)
  • 3/4 cup salsa (Publix Deli, mild)
  • 6 whole wheat tortillas (La Tortilla Factory, Smart & Delicious, original, high fiber, low carb, 50 calorie)


  1. Preheat oven to 425°F.  On a cutting board, cut kernels off of ears of corn.  Place corn kernels in a large metal baking dish.  Thinly slice bell pepper.  Slice onion.  Add to corn in baking dish.  Add 3 Tbsp olive oil (reserving 1 Tbsp), sea salt, ground pepper, and cumin.  Squeeze juice from 1/2 lime on top.  Mix well.
  2. Drain and rinse black beans.  Pour in a small baking dish.  Add reserved 1 Tbsp olive oil and paprika.  Bake corn mixture and black beans in oven for about 25 minutes.
  3. Meanwhile, chop avocado.  Add to a medium bowl along with coleslaw, white vinegar, and brown sugar.  Toss together.  Refrigerate.
  4.  Heat a large frying pan on the stove top on medium-high heat.  Meanwhile, chop a jalapeno.  Add olive oil to pan, followed by shrimp, taco seasoning mix, and chopped jalapeno.  Squeeze juice from lime on top.  Mix well.   Reduce heat to medium.  Cook for about 5 minutes.  Flip shrimp and cook an additional 5 minutes or until pink and thoroughly cooked.
  5. Shred cheese using a grater.  Drain juice from olives.
  6. Prepare taco:  In each tortilla, scoop roasted corn, onions, and peppers; black beans; shrimp; sour cream; salsa; olives; cheese; and coleslaw.

Serves: 3.  Enjoy!

Awesome!  So flavorful!  Reminded me of my eating adventures at taco trucks at the Mission District in San Francisco, California and at the Seminole Hard Rock in Hollywood, Florida.

  • Nutrition note:  Eating vegetables shouldn’t be boring.  Spice ’em up and add them to your favorite foods (like tacos).

6 Responses to “Cumin & Lime Shrimp Tacos with Black Bean & Corn Salsa”

  1. rachel Says:

    sounds so good. shrimp and veggies and a hint of lime make me think of a tropical summertime! great!

  2. Jacquelyn Says:

    This is a recipe I HAVE to try! Thanks for sharing your recipe, and for using Cabot cheese. The farm families who own Cabot appreciate your support!

    • J & K Says:

      Hi Jacquelyn,
      Thank you so much for reading the blog and writing! I’m glad you liked the recipe. I think the reduced-fat Cabot cheese products are great! I recommend them to my family and friends.

  3. Alyssa Says:

    Tanner & I made the coleslaw and we substituted the white vinegar with rice wine vinegar…delicious!! I’m seriously in love with the recipe! I can’t wait to make it for a get together 🙂 Thanks for the recipe!!

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