Southwestern-Style Shrimp Taco Salad

Southwestern-Style Shrimp Taco Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ cup fresh lime juice
  • 1 teaspoon ground cumin
  • 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
  • 1/3 cup light sour cream
  • ¼ cup diced peeled avocado
  • + 27 more ingredients
    • Lime wedges (optional)
    • 2 tablespoons olive oil
    • 2 teaspoons chipotle hot sauce
    • 2 teaspoons minced garlic
    • 2 teaspoons maple syrup
    • 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
    • Cooking spray
    • 1/3 cup light sour cream
    • 2 ears shucked corn
    • 1 cup chopped romaine lettuce
    • ¼ cup diced peeled avocado
    • ½ cup chopped green onions
    • Lime wedges (optional)
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons olive oil
    • 3 plum tomatoes, chopped
    • 2 teaspoons chipotle hot sauce
    • ¾ pound medium shrimp, peeled and deveined
    • 2 teaspoons minced garlic
    • 2 teaspoons maple syrup
    • Cooking spray
    • 2 ears shucked corn
    • 1 cup chopped romaine lettuce
    • ½ cup chopped green onions
    • ¼ cup chopped fresh cilantro
    • 3 plum tomatoes, chopped
    • ¾ pound medium shrimp, peeled and deveined

1. Prepare grill to medium-high heat. 2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime ju...

View full recipe at My Recipes

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