Shrimp Taco Salad
Servings
2Serving size
1 large salad with 4 ounces shrimpThis recipe can be multiplied and the cooked shrimp will keep well in the refrigerator for about 2 days.
Serve with Fresh Pineapple Salsa or Mango Salsa or Melon Salsa or Tomatillo Salsa
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 1/2 tsp. no salt added chili powder |
| 1/8 tsp. Cayenne pepper |
| 1/8 tsp. Salt |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1/4 cup Water (or no salt added shrimp stock) |
| 6 medium (approx 5 inch dia) Taco shells |
| 3 cup shredded Iceberg lettuce |
| 1/3 15 ounce can Canned no salt added black beans (1/2 cup beans, drained and rinsed) |
| 1 tomato Tomatoes (sliced into wedges) |
| 1 large Green onions (sliced) |
| 1 Ounce Reduced fat monterey jack cheese (shredded) |
| 2 Tbsp. Reduced fat sour cream |
Instructions
Place a large skillet over medium heat and add the olive oil.
Add the diced onion and cook, stirring frequently, until the onions begin to soften. Add the shrimp, chili powder, cayenne pepper and salt.
Add the water and continue cooking for about 7 - 10 minutes over medium heat until the shrimp are cooked through. Remove from the heat, let cool and then refrigerate.
While the shrimp is cooling, slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.
When ready to assemble, place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the black beans. Arrange the tomato wedges around the edges.
Top with the cooled shrimp mixture, with the green onion and shredded cheese over the top.
Spoon the sour cream and salsa on top and serve.
Serve this recipe with one of these vegetable side dishes.
Fresh Pineapple Salsa
Fold together all ingredients and chill for at least four hours before serving. It is better if chilled at least overnight.
Mango Salsa
Peel the mango and cut into small chunks. Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.) Add the chili powder, cilantro ,and 1/2 of each the red and green…
Melon Salsa
Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder. Chill at least 4 hours.
Tomatillo Salsa
Combine all ingredients and refrigerate for at least 4 hours to let the flavors blend. Overnight is best.
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Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it (or you could just leave it out).
Recipe Notes
Taco Salad is a great example of Mediterranean diet translated for the American kitchen. Corn tortillas (whole grains), shrimp (seafood), veggies, legumes and fruit (tomatoes) all together on a plate. The best part is that it super simple to make.
You can make your own tortilla chips or use crumbled crispy taco shells. Check the Nutrition Facts box and select tortilla chips without added fat and make sure that they are Trans Fat free.
If you don’t have time to make the salsa, look for a salsa that is lower in salt at the grocery store. Most of the major brands have about 150 mg of sodium in a 2 tablespoon serving. Looking for the smaller manufacturers can be rewarding, with less than 100 mg of sodium in the same serving.