This Southwest Shrimp Taco Salad is a flavor powerhouse filled with nutritious vegetables, succulent shrimp and all the taste.
It’s Taco Tuesday y’all. And I’m here to share with you another one of my TT favorites.
Taco Tuesday is one of my favorite days of the week. Not just because it’s every bit of 9tasty, but also because it is usually so simple and quick. Leaving me feeling like a kitchen rock star.
I mean I am. But I’m sure even Superman doesn’t feel extra superhero-ish every day.
This here Southwest Shrimp Taco Salad is a regular in the rotation since the old man has completely x’d meat out of his diet.
We’ve all consequently ended up eating a bit more seafood around these parts.
So without any more chit-chat, here is how you make Southwest Taco Salad.
How To Make Southwest Shrimp Taco Salad
I start with prepping everything. Taking tails off the shrimp and chopping veggies, as well as measuring out ingredients.
In a small bowl, whisk together the lime juice, olive oil, cumin, garlic, syrup, and sriracha.
Heat your skillet over medium-high heat. And then place the shrimp in a bowl. Adding to it the tablespoons of Old Bay and 2 tablespoons of the lime juice mixture with shrimp, tossing gently to coat.
Set aside the remaining lime juice mixture.
Sauté shrimp in the heated skillet. And cook until shrimp are illy pink and done. Roughly 5-7 minutes.
Mix corn and black beans and heat in microwave for two minutes. Remove from microwave and in a large bowl combine the shrimp, corn and black beans.
Add in the shredded cabbage, green onions, cilantro, and tomatoes.
Mix in the reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
To make the avocado sour cream, combine sour cream and diced avocado in a small bowl. Using a fork mash the two together until it’s well mixed but still a little lumpy.
Divide tortilla chips evenly among 8 shallow bowls; top each serving with 1 cup of the shrimp mixture, the desired amount of the sour cream mixture and top with a couple tablespoons of salsa.
And at this point, there is nothing left to do but enjoy. And if by some chance you don’t, I can definitely say it’s you, not it.
- ½ tbsp old bay seasoning
- 1 teaspoon ground cumin
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons sriracha
- 1 pound medium shrimp, peeled and deveined
- 4 cups chopped cabbage, shredded
- ¾ cup tomatoes, chopped
- ¼ cup chopped fresh cilantro
- 1 can whole kernel corn
- 1 can black beans, rinsed and drained
- 1 ¼ cups salsa
- blue corn tortilla chips
Avocado Sour Cream
- ½ cup light sour cream
- 1 diced peeled avocado
Avocado Sour Cream
- Combine sour cream and diced avocado in a small bowl; mash with a fork until well mixed but still a little lumpy. Set aside
- Warm skillet over medium-high heat.
- whisk together lime juice, olive oil, cumin, garlic, syrup, and sriracha in a small bowl.
- Place the shrimp in a separate bowl. Add in old bay seasoning and 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. set aside remaining mixture.
- Sauté shrimp in the heated skillet.
- Mix corn and black beans and heat in microwave for two minutes.
- Combine shrimp, corn and black beans in a large bowl. Add shredded cabbage, cilantro, and tomatoes.
- Mix in reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
- Divide tortilla chips evenly among 5 shallow bowls; top each serving with 1 cup shrimp mixture, 2 teaspoons sour cream mixture and top with a couple tablespoons of salsa.
Mango or pineapple salsa is a nice sweet added touch.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 610
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Other Taco Recipes:
- The Best Dorito Taco Salad
- Taco Pizza
- DIY Taco Seasoning
- 17 Taco Recipes For Taco Lovers
- 9 Taco Bowls Your Going To Wanna Make This #TacoTuesday