Chopped Taco Salad With Shrimp

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  • Prep Time: 
  • Cook Time: 
  • Yield: Makes 4 servings (serving size: 4 ounces shrimp, 1 tortilla, and about 2 cups salad)
                                Chopped Taco Salad With Shrimp Recipe

Ingredients

  • Cooking spray
  • 2 lemons, thinly sliced
  • 2 limes, thinly sliced
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces romaine lettuce, chopped
  • 20 large shrimp, peeled and deveined (about 1 pound)
  • 4 (6-inch) corn tortillas
  • 1 large ripe tomato, diced
  • 1 diced peeled avocado
  • 1 ounce Cotija cheese

Preparation

1. 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. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
2. 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.
3. Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.

Nutritional Information

Calories per serving:362
Fat per serving:20.5g
Saturated fat per serving:3.8g
Monounsaturated fat per serving:11.6g
Polyunsaturated fat per serving:2.4g
Protein per serving:21g
Carbohydrates per serving:31g
Fiber per serving:9g
Cholesterol per serving:150mg
Iron per serving:2mg
Sodium per serving:857mg
Calcium per serving:232mg

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