Spicy Shrimp Tacos with Cilantro Garlic & Refried Beans

I know I have a tendency to sound a litttle dramatic when I talk about tacos, but these spicy shrimp tacos with cilantro garlic & refried beans are my pride and joy. They’re spice loaded with just the right amount of heat, seasoned to perfection, OH and they’re weight watcher friendly.

HOW TO MAKE Spicy Shrimp Tacos with Cilantro Garlic & Refried Beans:

{printable version with measurements below}

• Starting with the refried beans: Prepare ingredients for refried beans by dicing onion and rinsing pinto beans (save the can the pinto beans came in*).
• Add about a tablespoon of olive oil to a large skillet and then add diced onion. Cook on medium/high heat for about 2 minutes – onions should become fragrant and slightly transparent.
• Add pinto beans to the large skillet. Fill the can the pinto beans came in with water about 3/4 of the way up. Let pinto beans and onion have cooked for a couple minutes and from there add the measured water. Cook on medium/high heat letting it simmer, stir occasionally.
• When water begins to cook down, add chipotle salsa and begin stirring and mashing the pinto beans with a fork.
• Cook until mashed beans have absorbed water and take on a thicker, smooth consistency. Add salt to taste

Cilantro Garlic Spicy Shrimp Tacos:

• Rinse shrimp under cold water, pat them dry and then add them to a gallon bag (mixing bowl also works for this*). Season them with: fresh squeezed lemon juice, Franks original hot sauce, garlic powder, season salt, taco seasoning and sea salt. Mix around ingredients until shrimp are fully coated.
• Drizzle olive oil in a large skillet over medium high heat and begin to add shrimp. Cook until pink on both sides* about 5-8 minutes. *If shrimp begin to tightly curl up remove them from heat – they’re getting overcooked!

The Perfect Corn Tortillas:

• Coat a large skillet with vegetable oil over high heat and give enough time for oil to heat up and get hot.
• Add tortillas to skillet and cook to desired golden brown.
• Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat (*they will begin to harden as they cool).

Taco Assembly:

• My favorite way to assemble this delicious taco is refried beans generously spread on the tortilla followed by shrimp, chopped cilantro, cheese and sour cream on top!

If you’re looking for MORE delicious TACO recipes check out these incredible pineapple pork tacos al pastor and these easy chicken tinga tacos!

Eat & Enjoy!

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Looking for MORE recipes? Don’t worry, I gotchu. Try oven roasted peanut butter GOLD, sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, Sopapilla [Churro] Cheesecake Bars or my favorite pumpkin roll delight!

Print Recipe

4.91 from 10 votes

Spicy Shrimp Tacos with Cilantro Garlic & Refried Beans

Spicy shrimp tacos with cilantro garlic & refried beans have just the right amount of heat are seasoned to perfection OH and they're weight watcher friendly.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Appetizer, Main Course

Keyword: easy dinner recipes, healthy dinner recipes, refried beans, spicy, spicy shrimp tacos, weight watcher recipes

Servings: 10 tacos

Author: Callie

Ingredients

• 16 oz shrimp: peeled & deveined with tails removed
• ½ lemon
• 3 tbsp franks (original) hot sauce
• 1 tsp garlic powder
• 1 tsp season salt
• 1 tbsp taco seasoning
• 1 pinch maldon sea salt
• 2 tbsp olive oil
• 1 package corn tortillas
• vegetable oil
• shredded monterey jack cheese OR cotija cheese
• sour cream
• cilantro

Homemade Refried Beans

• 1 tbsp olive oil
• ½ onion
• 15 oz pinto beans
• ¼ cup chipotle salsa *the brand I use is called Frontera
• 1 tsp maldon sea salt (I add about a teaspoon but do this to taste)

Instructions

• Prepare ingredients for refried beans by dicing onion and rinsing pinto beans (save the can the pinto beans came in*).
• Add about a tablespoon of olive oil to a large skillet and then add diced onion. Cook on medium/high heat for about 2 minutes - onions should become fragrant and slightly transparent.
• Add pinto beans to the large skillet. Fill the can the pinto beans came in with water about 3/4 of the way up. Let pinto beans and onion have cooked for a couple minutes and from there add the measured water. Cook on medium/high heat letting it simmer, stir occasionally.
• When water begins to cook down, add chipotle salsa and begin stirring and mashing the pinto beans with a fork.
• Cook until mashed beans have absorbed water and take on a thicker, smooth consistency. Add salt to taste

Spicy Shrimp Tacos with Cilantro & Garlic:

• Rinse shrimp under cold water, pat them dry and then add them to a gallon bag (mixing bowl also works for this*). Season them with: fresh squeezed lemon juice, Franks original hot sauce, garlic powder, season salt, taco seasoning and sea salt. Mix around ingredients until shrimp are fully coated.
• Drizzle olive oil in a large skillet over medium high heat and begin to add shrimp. Cook until pink on both sides* about 5-8 minutes. *If shrimp begin to tightly curl up remove them from heat - they're getting overcooked!

The Perfect Corn Tortillas:

• Coat a large skillet with vegetable oil over high heat and give enough time for oil to heat up and get hot.
• Add tortillas to skillet and cook to desired golden brown.
• Using a taco rack or upside down muffin tin position tortillas in U shape immediately after removing them from heat *they will begin to harden as they cool.

Taco Assembly:

• My favorite way to assemble this delicious taco is refried beans generously spread on the tortilla followed by shrimp, chopped cilantro, cheese and sour cream on top! -ENJOY!

Nutrition

Serving: 1taco

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