ingredients

  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 envelope taco seasoning, divided
  • 1/2 cup plus 3 tablespoons olive oil or vegetable oil, divided
  • 1 small onion, finely chopped
  • 3 tablespoons cider vinegar or red wine 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 package (8 ounces) ready-to-serve salad greens
  • 1 medium tomato, chopped
  • 1 can (8 ounces) black beans, rinsed and drained
  • 2 cups (8 ounces) finely shredded copoundy cheese or Monterey Jack cheese

directions

Remove shrimp tails if desired. Place shrimp in a bowl; sprinkle with half of the taco seasoning. Set aside.

In another bowl, combine 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.

In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle with remaining taco seasoning. In the same skillet, sauté shrimp for 8 to 10 minutes or until pink.

In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6628

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