Serves 8


  • 1 (15-ounce) can black beans, rinsed
  • 1 large mango, cut into 1/2" pieces
  • 1 fresh jalapeño, thinly sliced
  • 1/2 small onion, finely chopped
  • 2 Tbsp. lime juice
  • 1/2 tsp. kosher salt, divided
  • 1/4 tsp. ground black pepper
  • 1/2 cup chopped cilantro
  • 24 medium shrimp
  • 1/4 tsp. cayenne
  • 1 Tbsp. olive oil
  • 8 corn tortillas
  • Coconut flakes


    Total time: 20 minutes

    In a medium bowl, toss black beans, mango pieces, jalapeño slices, onion, lime juice, and 1/4 tsp. salt and pepper. Fold in cilantro. Season shrimp with cayenne and 1/4 tsp. salt. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook until opaque throughout, 2 minutes per side. Fill warmed corn tortillas with shrimp; top with mango salsa and coconut flakes to taste.

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