Shrimp Taco Salad

Ingredients

  • 1 lb uncooked large shrimp, peeled and deveined
  • ½ cup olive oil, plus
  • ½ cup olive oil, plus
  • 1 envelope taco seasoning, divided
  • 1 envelope taco seasoning, divided
  • 1 lb uncooked large shrimp, peeled and deveined
  • 2 cups finely shredded colby-monterey jack cheese
  • + 24 more ingredients
    • 2 cups finely shredded colby-monterey jack cheese
    • 1 (8 ounce) can black beans, rinsed and drained
    • 1 (8 ounce) can black beans, rinsed and drained
    • 1 medium tomato, chopped
    • 1 medium tomato, chopped
    • 1 (8 ounce) package ready to eat salad greens
    • 1 (8 ounce) package ready to eat salad greens
    • 3 6-inch corn tortillas, cut into ¼ inch strips
    • 3 6-inch corn tortillas, cut into ¼ inch strips
    • ¼ teaspoon sugar
    • ¼ teaspoon sugar
    • ½ teaspoon ground coriander
    • ½ teaspoon ground coriander
    • 6 cloves garlic, minced
    • 6 cloves garlic, minced
    • 2 tablespoons finely diced red bell peppers
    • 2 tablespoons finely diced red bell peppers
    • 3 tablespoons red wine vinegar
    • 3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
    • 3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
    • 1 small onion, finely diced
    • 1 small onion, finely diced
    • 3 tablespoons olive oil, divided
    • 3 tablespoons olive oil, divided

1 Remove shrimp tails. 2 Place shrimp in bowl, sprinkle with half of the taco seasoning. 3 Set aside. 4 In another bowl, combine 1/2 cup 5 oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside. 6 This will be your salad dressing. 7 In a skillet, f...

View full recipe at SpringPad

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