Taco Soup gets a refreshing coastal makeover with this delicious seafood taco soup. Packed with shrimp or flaky white fish, zesty taco seasoning, lime, and fresh cilantro, this healthy taco soup is the perfect balance of comfort and freshness.
Whether you’re looking for a light weeknight dinner or a creative soup idea beyond the usual chicken or beef, this recipe brings the warmth of Mexican-inspired flavors with a seafood spin. Let’s break down how to make it, why it’s healthy, and why you’ll love keeping it in your regular rotation.
Ingredients for Seafood Taco Soup
- 1 lb shrimp, peeled and deveined (or 1 lb flaky white fish such as cod or tilapia)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chiles
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado slices, crushed tortilla chips, shredded cheese
Instructions
- Sauté the base – In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.
- Build the broth – Stir in taco seasoning and smoked paprika, coating the vegetables. Add diced tomatoes, beans, corn, and broth. Stir and bring to a simmer.
- Cook the seafood – Gently add shrimp or white fish to the pot. Simmer for 5–7 minutes until shrimp turn pink or fish flakes easily.
- Finish with lime – Remove from heat, stir in lime juice, and adjust seasoning with salt and pepper.
- Serve & garnish – Ladle into bowls, top with cilantro, avocado, or tortilla chips, and enjoy!
Health Benefits of Seafood Taco Soup
- High Protein, Low Fat – Shrimp and white fish provide lean protein while keeping the soup light.
- Rich in Vitamins – Bell peppers, corn, beans, and tomatoes boost the fiber, vitamin C, and antioxidants.
- Heart-Healthy – Olive oil and seafood contribute omega-3 fatty acids for cardiovascular wellness.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes, perfect for busy weeknights.
- Customizable – Swap shrimp for fish, or add both for variety.
- Family-Friendly – Mild spices keep it kid-approved, but you can turn up the heat with jalapeños or hot sauce.
Serving Ideas
Pair your seafood taco soup with:
- Warm flour or corn tortillas for dipping.
- A crisp side salad for a balanced meal.
- Fresh guacamole and tortilla chips for a taco night upgrade.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: If using fish, freeze in portions for up to 2 months. For shrimp, freezing after cooking may slightly change texture, but it still works.
- Reheat: Warm gently on the stovetop to preserve flavor and texture.
Conclusion
This seafood taco soup is a vibrant, healthy taco soup recipe that brings together the bold spices of tacos with the lightness of coastal cuisine. Perfect for anyone looking for new soup ideas, it’s quick, customizable, and full of nourishing ingredients. Save this recipe for your next cozy dinner, and let taco night take a fresh, ocean-inspired turn!
