Time
prep 0:15
total 0:15
Ingredients
| 1 lb. | uncooked lg. shrimp, peeled and deveined | | 1 env. | taco seasoning, divided | | 1/2 cup | olive oil, plus 3 tbsp. olive oil, divided | | 1 | sm. onion, finely diced | | 3 tbsp. | cider vinegar or | | red wine vinegar | | 2 tbsp. | finely diced red bell peppers | | 6 cloves | garlic, minced | | 1/2 tsp. | ground coriander | | 1/4 tsp. | sugar | | 3 | 6-inch corn tortillas, cut into 1/4 inch strips | | 1 pkg. (8 oz.) | ready to eat salad greens | | 1 | md. tomato, chopped | | 1 can (8 oz.) | black beans, rinsed and drained | | 2 cups | finely shredded colby-monterey jack cheese |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Remove shrimp tails. Place shrimp in bowl, sprinkle with half of the taco seasoning; set aside. In another bowl, combine 1/2 cup oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar; set aside. This will be your salad dressing.
In a skillet, fry tortilla strips in remaining oil, drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, saute shrimp for a few minutes or until pink. (Don't overcook.) In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips. Drizzle dressing all over the mix. Sprinkle with cheese and toss.
Author's Comments
I found this recipe in a magazine. It is one of the best salads I've ever had. It looks like alot of ingredients, but it's so quick and easy to throw together. The dressing is really a nice mix, too.
Similar Recipes
taco salad