Chopped Taco Salad With Shrimp

Name: Chopped Taco Salad With Shrimp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 diced peeled avocado; 0 teaspoons freshly ground black pepper; 4 6-inchs (6-inch) corn tortillas; 28 grams Cotija cheese; 0 teaspoons kosher salt; 2 lemons, thinly sliced; 2 limes, thinly sliced; 3 Tbsps extra-virgin olive oil; 3 Tbsps chopped fresh oregano; 227 grams romaine lettuce, chopped; 454 grams 20 large shrimp, peeled and deveined (about; 1 large ripe tomato, diced

Chopped Taco Salad With Shrimp might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 413 calories, 29g of protein, and 22g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up cotija cheese, shrimp, kosher salt, and a few other things to make it today. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop.

Ingredients you will need

Cooking Spray

Equipment you will use

Cutting Board

Grill Pan

Grill

Transfer citrus to a medium bowl with any collected juices.

Equipment you will use

Bowl

Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.

Ingredients you will need

Olive Oil

Oregano

Pepper

Salt

Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.

Ingredients you will need

Tortilla

Lettuce

Shrimp

Lemon

Lime

Equipment you will use

Grill

Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.

Ingredients you will need

Avocado

Cheese

Tomato

Lemon

Lime

Equipment

Ingredients

Servings:

diced peeled avocado 0teaspoons

freshly ground black pepper 46-inchs

(6-inch) corn tortillas 28grams

Cotija cheese 0teaspoons

kosher salt 2

lemons, thinly sliced 2

limes, thinly sliced 3Tbsps

extra-virgin olive oil 3Tbsps

chopped fresh oregano 227grams

romaine lettuce, chopped 454grams

20 large shrimp, peeled and deveined (about 1large

ripe tomato, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.