Smoky Shrimp and Black Bean Tacos with Creamy Slaw

These shrimp and black bean tacos are packed with bold, smoky flavors and fresh, crunchy textures. The black beans are simmered with Tex-Mex spices, then mashed until smooth and enriched with butter for a creamy, hearty base. Pile them into warm tortillas and top with a tangy cilantro slaw, quick-pickled red onions, Monterey Jack cheese and a drizzle of smoky red pepper crema.

Ready in just 20 minutes, this one-pan meal is perfect for busy weeknights when you want something satisfying without a lot of fuss. The combination of spiced shrimp, creamy beans and bright slaw makes every bite irresistible.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice half the onion (use all for 4 servings). Quarter the lime. In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4) and a pinch of salt and pepper. Cover with plastic wrap and microwave until bright pink, 30-45 seconds. Set aside.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Stir in the black beans (with their liquid), Southwest spice blend and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until the liquid has thickened, 4-6 minutes. Using a potato masher or fork, mash the beans until mostly smooth. Remove from heat and stir in 1 tbsp butter (2 tbsp for 4 servings) until melted.
3. While the beans cook, roughly chop the cilantro. In a large bowl, combine the shredded red cabbage, mayonnaise, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper and toss to combine.
4. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates. Fill each with the smashed beans, Monterey Jack cheese, cabbage slaw, smoky red pepper crema, pickled onion (drained) and the remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the beans and shrimp in a pan and assemble fresh.

Can I make this vegetarian?

Absolutely. Omit the shrimp and add extra black beans or roasted vegetables like bell peppers and zucchini.