Go-To Recipe #10: Real Simple Shrimp and Pineapple Tacos With Black Bean Salad

October 4, 2012

A lovely editor at Real Simple magazine asked me to try something out. And when Real Simple asks me to do things, I do them. It’s real simple: here’s what I did.  They’re hosting a stress-free month of dinners, and they asked me to make Shrimp and Pineapple Tacos with Black Bean Salad. I said, sure.

I feel like I’m sort of an expert on Tacos (Klout agrees…my expertise: tacos, coffee and cowboy (?)) so I was feeling cocky and typically Texan about the prospect of making these Californiaish tacos. But guys, they’re really good. And real simple.

Check it.

Here’s What You’ll Need

  • 1 15.5-ounce can black beans, rinsed
  • 2 scallions, thinly sliced
  • 1  tablespoon fresh lime juice
  • 4  tablespoons olive oil
  • Kosher salt and black pepper
  • 1  pound fresh gulf shrimp (or frozen, thawed) peeled and deveined (I used fresh gulf shrimp which are a little grey but a lot good.)
  • 1/2 medium pineapple–peeled, cored and cut into 1 1/2-inch chunks (about 4 cups)
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon  cayenne pepper
  • 8  6-inch corn tortillas, warmed
  • Cut-up avocado, salsa verde, cilantro, and hot sauce, for serving

Here’s What You’ll Do

  1. Soak 8 small wooden skewers in water for at least 10 minutes. Meanwhile, in a medium bowl, combine the beans, scallions, lime juice, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper.
  2. Heat broiler. Thread the shrimp and pineapple onto the skewers and place on a foil-lined large broilerproof baking sheet. Rub with the remaining 2 tablespoons of oil and season with the cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. (I was generous with this mix, plenty of cayenne.)
  3. Broil the skewers until the shrimp are opaque throughout, 3 to 4 minutes per side. Serve with the tortillas, avocado, salsa verde, cilantro, and hot sauce and the bean salad.
So easy. And really, so good. Honestly, if I hadn’t forgotten to get the can of black beans and then taken photos of all these steps, this whole thing would have taken me about 15 minutes from start to serve. It’s what I’d make if I’d gotten home late from work/Austin after then taking Harry to his 7-year check up at the doctor with a stop in to the giant big box craft store to get some paper leaves for his class project due tomorrow…oh, and that’s exactly what happened yesterday, so, perfect.

My Essential Tips On This One

  • Use lemon olive oil. You should get some of this. It’s a good substitute for ‘plain-ol’ olive oil’ in many cases, and this is one of them.
  • Use the juice of a whole lime. This almost doubles the lime juice of what’s called for here…but I say lime juice is like vanilla extract and/or bourbon…always double the recommended dose.
  • Use good tortillas. And while you’re at it, make sure they’re corn tortillas. Trust me on this one.
  • Add some good salsa. Homemade and fresh, if possible. I served it with some roasted tomato salsa that my sister-in-law made last weekend. And it was really good. I’m going to ask her if I can post her recipe here because you’ll like it.
  • Cut the pineapple smaller than I did.  I think I went a little big here….which looks great in photos, but it’s harder to eat. I’d go a lot smaller next time.
And then the black beans, holy cow, easy and awesome. I’ve been making a black bean concoction from black bean scratch that is way more difficult than this, and frankly, not as good. This is my go-to from now on. Again, I used only 1 tablespoon of the olive oil…and I used lemon olive oil. Also, a generous amount of lime. And  cilantro. Chopped cilantro. Because I love it.


Heck yes. This whole thing was so easy and so tasty, I’m keeping it around as my latest Go-To Recipe. It’s now in the mix. And if you come over to my house, there’s a decent chance I’ll make it. Because it’s real simple, y’all.

(Check out Simply Stated to see the other stress-free Real Simple dinner recipes. You won’t be disappointed.)

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  • Reply DeAnna Mayes October 4, 2012 at 8:34 am

    These tacos looks so good! I am up for trying anything that involves a can of black bleans.

  • Reply Real Simple Month of Dinners Blog Relay – Blog con Queso – Simply Stated Blogs | Real Simple October 4, 2012 at 10:05 am

    […] tested out our recipe for Shrimp and Pineapple Tacos with Black Bean Salad, and we’re happy to say that she’s added it to her go-to recipe list. Visit Blog con […]

  • Reply Leslie October 6, 2012 at 11:14 am

    This looks awesome! Would love to try it tonight. Is there an easy way to print the recipe since I’m feeling a little to Saturday-lazy to write it all down? Thanks for posting it!

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