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Shrimp Taco Salad
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 tablespoon of taco seasoning
- 1 head of romaine lettuce, chopped
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, thinly sliced
- 1/2 cup of corn kernels
- 1/2 cup of black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup of cilantro, chopped
- 1/4 cup of sour cream
- 1/4 cup of salsa
- 1 lime, juiced
- Salt and pepper to taste
- 4 taco shells, crushed
Instructions
- In a large bowl, toss the shrimp with 1 tablespoon of olive oil and taco seasoning until well coated.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
- In a separate large bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, corn kernels, black beans, avocado, and cilantro. Toss to mix well.
- In a small bowl, whisk together the sour cream, salsa, and lime juice to make the dressing. Season with salt and pepper to taste.
- Add the cooked shrimp to the salad mixture and drizzle with the dressing. Toss gently to combine.
- Divide the crushed taco shells among serving plates and top with the shrimp taco salad mixture.
- Serve immediately and enjoy!
Shrimp Taco Salad is a delightful fusion of Mexican and seafood flavors, originating in coastal regions of Mexico. This refreshing dish typically features succulent shrimp, crisp lettuce, juicy tomatoes, creamy avocado, and zesty salsa, all served on a bed of crunchy tortilla strips. Renowned chefs like Rick Bayless and Aaron Sanchez have popularized this dish, infusing it with their own unique twists. The best versions of this dish can be found in coastal towns like Ensenada, where the shrimp is freshly caught and the ingredients are sourced locally. To make the perfect Shrimp Taco Salad, focus on fresh, high-quality shrimp and a flavorful salsa to elevate the dish.
30 min
4
320 calories
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