Fiesta Southwest Shrimp Taco Salad Recipe
A Shrimp Taco Salad loaded with flavors that are bold, and full of delight.
Ingredients
- 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
Instructions
- 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
Taco Salad
- 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.
- Enjoy!
Notes
Mango or pineapple salsa is a nice sweet added touch.
Nutrition
Calories: 610kcal
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