Shrimp taco salad
A refreshing Mexican-inspired dish served with shrimp.
YIELDS
4
Ingredients
Shrimp
- 1/4 cup unsalted butter
- 2 cloves of garlic, minced
- 1/2 bunch green onions, thinly sliced whites and green separated
- 2 smoked chipotle peppers (canned) chopped
- 1 teaspoon honey
- Juice of limes, as needed
- Salt and fresh pepper
- 1 oz tequila
- 1 tablespoon olive oil
- 1 cup cilantro leaves (save stems and minc)
- 1 lb cleaned cooked shrimp meat no shell
Dressing
- 1/2 cup full fat sour cream
- 1/4 cup mayonnaise
- 1 teaspoon chipotle liquid from canned chipotle peppers
Salad
- 3-4 cups corn tortilla chips
- 4-5 tablespoons salsa
- 8 cups thinly sliced iceberg lettuce
- 1 cup julienned radishes
- 1 avocado, cut into small pieces
- 1 jalapeno, thinly sliced
- 4 tablespoons queso fresca or Cotija cheese
Directions
Shrimp
- In a large pan add the butter, whites of green onion, cilantro stems, and garlic and sauté on medium heat until soft with no color.
- Add the tequila chipotle and half the lime juice, reduce by half and toss in the shrimp and remove from the heat
Dressing
- In a bowl, mix the sour cream and mayo with the chipotle pepper sauce, honey, and the rest of the lime juice. season and set aside.
Salad
- To assemble dress the lettuce with a little oil and a good squeeze of fresh lime some chili flakes and season with salt. Then top with avocado, salsa, and tortilla chips.
- Add shrimp mixture, and garnish with the fresh salsa, radishes, Jalapeño, cilantro leaves, sour cream-mayo mixture, and cheese Enjoy!
