If you are in the mood for a Mexican inspired dish, this taco salad might be perfect for you! This Grilled Shrimp Taco Salad is originally by The Recipe Critic but has been tried and tested by myself! The original dressing recipe can be found here and is one of my go-to favourites. It is simple, easy, healthy and fresh! You can toss everything together, plate in its component parts, leave the nachos whole or crush and sprinkle them in! The dish is extremely flexible, which is half the fun of making, plating it and sharing it!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Method
Grilled Shrimp Taco Salad 3 Steps
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Step 1
In a medium-sized skillet over medium-high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano and chilli powder. Sauté the shrimp until it turns pink (roughly 2 minutes). Remove from heat.
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Step 2
In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, avocado and lime juice. Mix well until combined. You can also place shrimp on top of your vegetable mixture.
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Step 3
Serve with tortilla chips and cilantro lime dressing (see below) if desired.
Cilantro Lime Dressing 1 Steps
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Step 1
Place the jalapeño pepper, garlic clove and ginger into a food processor or blender; pulse until the jalapeño and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
Tags:
Toronto Recipes
Cooking At Home
Grilled Shrimp Taco Salad
