Two Favorite Taco Recipes: Tequila Lime Shrimp, Black Bean With Corn Salsa

A good corn tortilla is the perfect blank canvas for any number of fillings. We’re thinking outside the box this year for Cinco de Mayo with two new favorite taco recipes.

Tequila Lime Shrimp Tacos (pictured) are a fresh take on seafood tacos that are ready in a matter of minutes. Shrimp are sautéed with a splash of tequila and lime juice before stirring in Mollie’s Mango Papaya Salsa and cilantro.

Black Bean Tacos with Corn Salsa have a homemade spiced black bean filling fortified with heart-healthy oats that’s baked in the oven. The result is a crispy textured filling that has a great contrast with the fresh corn salsa.

Here’s a great tip for any taco: Make a simple quesadilla by melting cheese on one tortilla and topping with another tortilla. Then, top with the filling and garnishes. The double tortilla is stronger to better support the filling (and who doesn’t love a little extra melted cheese?)

Keep reading for the recipes!

Mollie Stone’s Markets Original Recipe
Serves 4


  • 1 lb shrimp, shelled, deveined and cut in half
  • 4 tablespoons olive oil
  • 2 limes
  • 2 oz tequila
  • Crushed red pepper, to taste
  • 1/3 bunch fresh cilantro, chopped
  • 1 cup Mollie’s Mango Papaya Salsa
  • 8 corn tortillas
  • 8 oz shredded cheese (we like Monterey Jack)
  • 1 avocado, cubed
  • To garnish: Sour cream, chopped cilantro, sliced olives, red peppers, guacamole.


In a shallow pan, heat olive oil and sauté the shrimp for 2-3 minutes. Add tequila and the juice of two limes and continue to cook another few minutes. Add the salsa and 1/3 bunch chopped cilantro, and season to taste with crushed red pepper. Remove from heat.

Serve filling with corn tortillas, shredded cheese, avocado, sour cream and additional chopped cilantro to make tacos.

Mollie Stone’s Markets Original Recipe
Serves 4


  • Olive oil cooking spray
  • 2 cloves garlic, peeled
  • 2 1/2 cups canned black beans, drained and rinsed
  • 1/4 cup oatmeal
  • 1 tablespoon chili powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 corn tortillas


  • 1 cup corn, canned or frozen (defrosted)
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, diced
  • 2 green scallions, chopped
  • Juice of 2 limes
  • 1/3 bunch fresh cilantro, chopped


Heat oven to 400F. Spray a baking sheet pan with olive oil spray.

In a food processor, chop garlic then add black beans, oats, cornmeal, chili powder, 1/4 teaspoon salt, 1/4 teaspoon pepper. Pulse the mixture several times, scraping the bowl often, until mixed (about 1 minute).

Crumble mixture onto the coated baking sheet. Bake 15 minutes or until firm and crisp on the bottom. Break up the pieces, spray lightly with olive oil and continue baking an additional 15 minutes.

While beans are baking, prepare the salsa. Combine the corn, bell pepper, jalapeno, and remaining salt and pepper. Sprinkle with lime juice.

Divide the filling equally among the corn tortillas, top with the salsa and garnish with cilantro.

Get more Tex Mex recipes here.