Shrimp Taco Salad

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.

Serves 4

¼ cup lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons chipotle hot sauce
¾ pound medium shrimp, peeled and deveined
1 cup chopped romaine lettuce
½ cup chopped green onions
¼ cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
3 plum tomatoes, chopped
2 cups crushed tortilla chips

Preheat grill to medium-high.
Combine lime juice, oil, cumin, garlic, and hot sauce in a small bowl and set aside.
Place shrimp on metal grill skewers and lightly drizzle with 1 tablespoon of lime juice mixture. Grill shrimp skewers 4 minutes per side.
Place grilled shrimp in a large bowl and add lettuce, onions, cilantro, black beans, and tomatoes, tossing well with remaining lime mixture.
Evenly divide tortilla chips between four bowls, top with shrimp salad, and serve.

PER SERVING