Shrimp Guisado Tacos

By Kristina Felix

Updated April 21, 2026

  • Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
35 min
Rating
5(204)
Comments
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Shrimp, chickpeas and green beans stewed in a rich and spicy pan tomato sauce makes for an incredibly delicious and satisfying taco. Best of all, the filling comes together quickly enough for a casual weeknight and, because you serve it from the skillet, cleanup is a breeze. Make this as spicy as you’d like by adding more serrano chiles, or omit them entirely. The acidity of salsa verde goes well here but feel free to leave it out, as the juiciness of the pan sauce is substantial. Serve any leftovers over rice the next day. 

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Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide

Preparation

  1. 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.

  2. Step 2

    Add the chickpeas and shrimp and cook, stirring occasionally, until shrimp turn pink, about 4 minutes. Taste for salt. 

  3. 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. 

  4. 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.

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Ratings

5 out of 5
204 user ratings
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Comments

Andy

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!

Barbara

Good recipe . Nice with nopalitos instead of green beans.

Ann

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.

Marjorie Kutner

Just made it - passed on the chiles but extra salsa verde and so full of flavor. Also used whole medium shrimp rather than chopping them, next time I will cut them up into pieces for easier taco filling.

Brian

Found the chickpeas and green beans odd textures. Even after add a little extra tomatoes it still wasn’t very saucy. I’d probably add a couple more tomatoes.

JB

This recipe was very dry out of the pan. I believe it needs a liquid to provide it with better consistency. I absolutely agree with the previous comment regarding the necessity of the salsa verse.

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