Dinner: Shrimp Taco Salad Recipe

Ingredients

1 pound uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup plus 3 tablespoons olive oil, divided
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons diced green or sweet red pepper
6 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 corn tortillas (6 inches), cut into 1/4-inch strips
1 can (15 ounces) black beans, rinsed and drained
1 package (8 ounces) ready-to-serve salad greens
1 medium tomato, chopped
2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese

Instructions

Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink.
In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

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