Need a healthy, flavorful and filling dinner? Look no further – tex-mex quinoa shrimp tacos will make the perfect dinner! Inspired by Taste and Tell Southwestern shrimp quinoa I slightly adjusted the recipe and made them into tacos. Because these tacos have both quinoa + beans they are super filling and are a full meal!
Instead of purchasing taco seasoning I made my own – equal parts cumin, onion powder, garlic salt, sprinkling of paprika and some crushed red peppers. You of course can buy seasoning in the store if thats easier for you (or if you just don’t have a wide selection of spices at home).
I didn’t realize I was low on quinoa so I used just under 1 cup of quinoa and reduced the chicken broth to 2 cups. I also only used about half of the enchilada sauce (and actually drained the mixture using a colander because it was too wet for tacos. I also reduced the black beans to half a can.
I was so glad that I reduced the ingredients but keep 1 lb of shrimp – It was the perfect proportions. What is pictured in the green bowl is a less than half of what it made.
We garnished our tacos with cilantro and green onions, first placing Trader Joes reduced guilt guacamole on the tortilla first. Seriously made it out of this world with flavor!
Tex-Mex Quinoa Shrimp Tacos
adapted from Tasteandtellblog.com
2 tablespoons olive oil
1 cup uncooked quinoa
2 cups chicken broth
1lb raw deveined and peeled shrimp
2 tablespoons taco seasoning
1/2 can enchilada sauce
1/2 can drained black beans
approx 7 green onions chopped + 2 Tablespoons cilantro + Trader Joe’s reduced guilt guacamole
1) Heat 1 tablespoon of olive oil in large skillet over medium-high heat add onions and cook for a few minutes until it is opaque. Add in the quinoa and stir for 2-4 minutes allow quinoa to slightly brown.
2) Add chicken broth and cover skillet cooking for about 15-20 minutes until the broth is absorbed by the quinoa. Remove from the stove and “fluff” the quinoa up or it can tend to get a little weighed down.
3) Defrost shrimp by placing them in a large bowl of cold water. Let sit for a few minutes. If its still not defrosted run a little warm water on top. The shrimp are fragile so make sure you use just warm water.
4)In another pan heat 1 tablespoon of olive oil in a skillet large enough to hold the 1 lb shrimp where they are not sitting on top of each other (the goal is to have equal exposure to the heat).
5) Place defrosted shrimp into skillet and sprinkle 2 tablespoons of taco seasoning. Make sure you use tongs to evenly coat shrimp. It will only take a few minutes, about 2-3 minutes, on each side of the shrimp. It will turn opaque.
6) Pour shrimp directly into the large skillet of quinoa and onions and combine. Pour the enchilada sauce and black beans and continue to stir through. Cook for a few minutes to meld flavors.
7) Put guacamole on a small flour tortilla and then top with the quinoa shrimp mixture. We also added cilantro and green onions, and cheese.
These heated up really nicely the next day. I would suggest sprinkling a little water over it before you reheat so the shrimp don’t get dried out if microwaving or I suggest reheating it over the stove.