Shrimp Taco Salad

I hope you all had a lovely weekend! Unfortunately mine was spent recovering from a terrible fever and cold. On the bright side, I guess the weekend is the best time to rest up. I did not mind staying in one bit. Today I have for you a new dinner (or lunch) idea that is good for you and tastes good too. This Shrimp Taco Salad was the perfect combination of flavors. I highly recommend you make it for dinner this week. 

Shrimp Taco Salad with Cilantro Lime Dressing

(serves 2)

Ingredients:

For the Salad:

- 1/2 bag of romaine lettuce

- 1/2 lb uncooked shrimp

- 1 avocado, diced

- 2 mini bell peppers, diced

- 2 corn tortillas

- 1/2 cup chopped scallions

- 1/2 cup frozen corn, thawed

- 1/2 cup shredded carrots

- 1/2 cup of shredded Mexican cheese (light)

- 1/2 cup of grape (or cherry) tomatoes, halved

- 1 tbsp taco seasoing

- 1/2 tsp garlic powder

- Salt & pepper, to taste

- Cooking Spray

For the Dressing:

- 1/4 cup olive oil

- Juice of 1 lime

- 1 tbsp cilantro

- Salt & pepper, to taste

Method:

1. Prep all of the ingredients for the salad (except for the shrimp and corn tortillas) and set aside.

2. Preheat the oven to 350 degrees (for the tortillas).

3. Place the tortillas on a baking sheeet and spray them with cooking spray. Bake at 350 degrees for 5 minutes (or until crispy). Using a pizza cutter, slice the baked tortillas into 8 wedges. Set aside.

4. Season the shrimp with the taco seasoning, garlic powder, and salt & pepper and cook on a grill, grill pan, or frying pan (your choice!) until cooked through. 

5. Split all of the salad ingredients in half between two portions. (Feel free to make this salad for as many people as you'd like, or just yourself, by adjusting the ingredients as necessary.)

6. Whisk or blend together all of the ingredients for the dressing - olive oil, cilantro, lime, salt & pepper. 

7. Serve the dressing over top (or on the side) of the salad and enjoy!