Fast and Easy Taco Salad with Shrimp

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is lower in calories, while canned tuna is more affordable.

cheddar cheese

🥗Healthier: feta cheese

💰Cheaper: monterey jack cheese

Feta provides a tangy flavor with fewer calories, while Monterey Jack is usually less expensive.

Marinate 1 pound of clean and peeled shrimp with 1 tablespoon of taco seasoning, vegetable oil, salt, and pepper. Mix well and set aside.

Dice half of a red onion medium.

Cut 2 bunches of romaine lettuce and transfer it into a bowl, set aside.

Cut half of an iceberg lettuce and set aside.

Cut 1 cup of cherry tomatoes in half.

Wash and dry the romaine lettuce using a salad spinner.

Wash and dry the iceberg lettuce.

Chop half a cup of cilantro, removing thick stems.

Preheat a pan to medium-high heat.

Sear the shrimp for 2 minutes on each side.

In a big bowl or plate, add the romaine and iceberg lettuce, red onion, halved cherry tomatoes, half a cup of black beans, and half a cup of corn.

Cut one whole ripe avocado and add it to the salad.

Add the cooked shrimp and chopped cilantro.

Sprinkle half a cup of shredded cheddar cheese over the salad.

Pour some vegetable oil and squeeze juice from one lime over the salad.

Season with salt and pepper to taste.

Top with crushed tortilla chips and mix everything together.

Equipment Needed

Spice Level:

Allergens