Shrimp Taco Salad

Shrimp Taco Salad ~ today’s main course salad is just about as inviting as a salad can get with jumbo Mexican spiced grilled shrimp, homemade tortilla strips, house pickled red onions, and all the fixings on a bed of zesty red cabbage slaw.  You’re not going to want dinner to end.

Pull up a fork for #3 in my March Main Course Salad Challenge, where I’m sharing a hearty main course salad every Wednesday in the month of March to inspire you to go green once a week this season, and hopefully beyond.  Here’s a recap of the recipes so far:

Main course Salad #1 ~ Salmon Cobb Salad

Main Course Salad #2 ~ Middle Eastern Chickpea Salad (balela salad)

Loaded doesn’t begin to describe today’s epic taco salad.  And it’s gourmet from top to bottom starting with an easy homemade slaw dressed with mayo, homemade taco seasoning, and fresh lime juice.  The jumbo shrimp are rubbed with the same taco seasoning, and then grilled just until they begin to curl.  Fresh veggies, olives, avocado, crumbled cojita cheese, homemade quick pickled red onions, and homemade tortilla strips finish out this meal-worthy salad.

I like to peel the shrimp but leave the tails on, which is just a personal preference.  You can completely peel them, or even chop them.

I rub the shrimp in a little olive oil and taco seasoning before briefly grilling them on the stove, just until they curl.

I make my own homemade taco seasoning ~ it’s so easy!

You probably have all these spices in your cupboard, so this is a quick spice blend to mix up any time you need it.  Double or triple the recipe if you use it often.

• 1 Tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp ground oregano
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked black pepper

Arranging the salad is the fun part.  Make a bed of slaw, then add each ingredient, centering the whole thing with a jar of extra dressing.

I made some quick pickled red onions because they add so much to the salad and they’re so easy to make.  They’re ready to use in just a couple of hours, so I made them earlier in the day.

How to quick pickle onions ~

• Start with very thinly sliced red onions, I use my mandoline slicer to get them to an even 1/8 inch.
• Heat up a mixture of vinegar, water, and spices ~ in this case I just used coriander pods, which are the seed pods of the cilantro plant.  Pour the hot liquid over the thin sliced onions and let sit for a couple of hours while the onions soften and ‘pickle’.  You can also use a tablespoon of readymade pickling spice if you like.
• You’ll notice the purple color of the onions turns to pink when it hits the vinegar.
• Then cap, refrigerate, and use whenever you want them.

How to make homemade tortilla strips

1.  Stack a few corn tortillas, white or yellow, and slice them into thin strips, about 1/3 inch wide.  Cut all the strips in half lengthwise.  Toss with your fingers to separate the strips.

2.  Heat a tablespoon of olive oil in a frying pan on medium heat and fry the strips, in batches, tossing almost constantly, for just a few minutes, until they become crisp.  Use more oil when necessary to finish all the strips.

3.  Drain on paper towels and sprinkle lightly with kosher salt.

4.  Be sure to make extra because there will be snacking!

Make this Shrimp Taco Salad your own ~

• Use grilled chicken, fish (like tilapia) or steak
• A base of romaine lettuce would work in place of the red cabbage slaw
• Use shredded Mexican blend cheese instead of cojita

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