Tequila Shrimp Taco Salad
User Reviews
5
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Total Time
1 hr
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Servings
2 generously
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Course
Main Course
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Cuisine
Mexican
Tequila Shrimp Taco Salad
Description
In Tequila Shrimp Taco Salad, raw shrimp are marinated in a mixture of olive oil, tequila, garlic, lime juice and zest, chili powder, cumin, salt, and pepper, soaking in these flavors for 20 to 30 minutes. After marinating, the shrimp are grilled or pan-seared until opaque and golden. The same skillet is used to toast cut tortilla pieces until crisp. The salad is assembled with a base of spring greens topped with the cooked shrimp, diced radishes, halved cherry tomatoes, thinly sliced jalapenos, avocado, sweet corn, cilantro, and crumbled queso fresco cheese. A honey garlic vinaigrette made of red wine vinegar, honey, garlic, lime juice and zest, and olive oil is whisked together to provide a sweet and tangy dressing. This salad combines smoky, citrusy shrimp with fresh, vibrant toppings and crunchy textures for a balanced meal or lunch option.
Ingredients
- 1 pound Shrimp raw, peeled and deveined
- 4 tablespoons olive oil
- 2 tablespoons tequila
- 2 garlic minced, cloves
- 1 lime juiced and zested
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tortilla 4-inch, cut into pieces
- 1 to 2 teaspoons olive oil if needed
- 6 to 8 cups spring greens
- 3 radish diced
- 1 cup cherry tomato halved
- 1 jalapeno pepper thinly sliced
- 1 avocado thinly sliced
- 1/2 cup sweet corn
- 3 tablespoons cilantro chopped, fresh
- queso fresco cheese crumbled
- salt for taste
- black pepper for taste
honey garlic vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic minced or pressed, cloves
- 1 lime juiced and zested
- 6 tablespoons olive oil
Instructions
- Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
- Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
- To that same skillet, you can add your tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add teaspoon or 2 of oil or butter. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
- To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!
honey garlic vinaigrette
- Whisk together the, vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!
User Reviews
Overall Rating
5
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