Shrimp Guisado Tacos
Updated March 31, 2026
Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 35 min
- Rating
- Comments
- Read comments
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Ingredients
2 to 3 tablespoons avocado or olive oil
½ onion, thinly sliced
6 ounces green beans, cut into 1-inch pieces (1½ cups)
2 serrano chiles, seeds and stem removed, diced
2 Roma tomatoes, cut into 1-inch pieces
2 garlic cloves, thinly sliced
Kosher salt (such as Diamond Crystal)
1 (15-ounce) can chickpeas, drained
12 ounces peeled, deveined large shrimp, chopped into 1-inch pieces
8 to 12 corn tortillas
Minced cilantro, onion and lime wedges, for serving
Salsa verde, for serving (optional)
Nutritional analysis per serving (4 servings)
60 grams carbs; 137 milligrams cholesterol; 465 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 13 grams fiber; 904 milligrams sodium; 30 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Into a large cast-iron or other heavy skillet, pour enough oil to cover the bottom and heat over medium until shimmering but not smoking. Add the onion, green beans and chiles, and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the tomatoes, garlic and 2 teaspoons salt. Cook, stirring occasionally, until tomatoes begin to break down, 10 to 12 minutes more.
- Step 2
Add the chickpeas and shrimp and cook, stirring occasionally, until shrimp turn pink, about 4 minutes. Taste for salt.
- Step 3
Meanwhile, heat a griddle or a second cast-iron skillet over medium-high. Heat each tortilla for 30 to 40 seconds each side and wrap it in a clean dish towel to steam further and stay warm. Repeat with the remaining tortillas.
- Step 4
To serve, bring the skillet of shrimp, warm tortillas, minced cilantro and onion, lime wedges and salsa verde, if using, to the table to make tacos.
Private Notes
Comments
This was fantastic. Don’t pass on the Salsa Verde and lime. I used jalapeño instead of Serrano peppers and it was just the right amount of heat for my wife and I. The marriage of flavors is excellent! Adding it to our weekly menu!
Good recipe . Nice with nopalitos instead of green beans.
Easy weekday meal, especially having frozen shrimp, a can of chickpeas, and leftover green beans already in the refrigerator. We used crushed red pepper as I didn’t have fresh peppers. We served it with a bagged salad from the grocery store.
Followed the recipe but used my traeger griddle instead of the stove top. It was delicious and so easy on the griddle. This is a winner.
Replaced the serrano chilies with a poblano pepper and it turned out great. Used fire roasted tomato salsa as well. The cilantro and fresh onion garnish is a must. Flavorful, satisfying and love all the elements in this dish!
I wasn’t sure about this as it was an unfamiliar combo of ingredients but it worked. Not sure how Mexican this is but it was definitely a different style of taco. It would also be good with rice. I think people complaining about this being bland is missing the point - imo this is not those spicy types of taco fillings (which I love btw). Just a savory mix of delicious and healthy ingredients with the right amount of salt.