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.
Servings: 2 servings
Calories: 727kcal
Ingredients
shrimp
- 1/2 pound extra large shrimp tail on
- 1 tsp olive oil
- 1 tsp taco seasoning recipe below
salad
- 1 small head red cabbage cored and finely shredded
- 1/4 cup mayonnaise
- 1/4 cup yogurt (or sour cream)
- juice of 1 lime
- 1 tsp taco seasoning
- 1/2 avocado sliced and sprinkled with lemon juice to prevent browning
- 1 cup tortilla strips
- 1/2 cup pickled red onions
- 1 bunch small spring onions sliced
- 1/4 cup finely sliced radishes
- 1/4 cup black olives
- 1/3 cup crumbled cojita cheese
taco seasoning (mix together)
- 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
Instructions
- Toss the shrimp with the olive oil and taco seasoning. Heat a pan over medium heat and grill the shrimp just until they are cooked through and curl. Set aside.
- Whisk the mayo and yogurt or sour cream with the lime and seasoning and toss with the shredded cabbage. Layer the cabbage in the bottom of your salad bowl.
- Arrange the shrimp, avocado, tortilla strips, onions, spring onions, radishes, olives, and crumbled cheese over the surface. Serve with the extra dressing on the side.
Nutrition
Calories: 727kcal | Carbohydrates: 51g | Protein: 38g | Fat: 44g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 1795mg | Potassium: 1511mg | Fiber: 14g | Sugar: 21g | Vitamin A: 5449IU | Vitamin C: 256mg | Calcium: 545mg | Iron: 7mg