If fish tacos aren’t your thing, this spicy Southwestern-style Shrimp Taco Salad may be right up your alley. Packed with healthy fats, proteins, and micronutrients, this is the perfect summer dinner.
Per Serving | Calories: 247.43 | Fat: 9.09 g | Protein: 22.95 g | Sodium: 477.33 mg | Fiber: 6.22 g | Carbohydrates: 18.35 g | Sugar: 3.7 g
INGREDIENTS | SERVES 4
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped cilantro
1 (15-ounce) can black beans, drained and rinsed
3 plum tomatoes, chopped
2 cups crushed tortilla chips
1. Preheat grill to medium-high.
2. Combine lime juice, oil, cumin, garlic, and hot sauce in a small bowl and set aside.
3. Place shrimp on metal grill skewers and lightly drizzle with 1 tablespoon of lime juice mixture. Grill shrimp skewers 4 minutes per side.
4. Place grilled shrimp in a large bowl and add lettuce, onions, cilantro, black beans, and tomatoes, tossing well with remaining lime mixture.
5. Evenly divide tortilla chips between 4 bowls, top with shrimp salad, and serve.