Ingredients
- 12 taco shells
1 tablespoon canola oil
1 pound frozen small cooked shrimp, thawed
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
15-ounce can black beans, drained and rinsed
1½ cups frozen corn kernels, thawed
8-ounce can crushed pineapple, drained
1/2 cup salsa
1 cup shredded reduced-fat Cheddar cheese
Kosher salt and freshly ground black pepper
Optional toppings: Diced avocado, chopped tomato, light sour cream, shredded lettuce
Description
By Liz Weiss, RD
Spark Recipes
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