Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Texas: 32 electoral votes, another of the so-called big enchiladas or if not an enchilada at least a huge taco."
-Dan Rather, Newsman

The refrigerator light goes on...

I love Taco Salad. It is one of the "go to" meals for me when I just don't feel like cooking. While I generally use chicken, shrimp makes a great variation.

Select lower fat tortilla chips or taco shells and make sure that they are Trans Fat free.

If you don't have time to make the Tomatillo Salsa, look for a salsa that is lower in salt at the grocery store. Most of the major brands have about 150 mg of sodium in a 2 tablespoon serving. Looking for the smaller manufacturers can be rewarding, with less than 100 mg of sodium in the same serving.


Shrimp Taco Salad

Servings: 2 | Serving size: 1 large salad with 4 ounces shrimp

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe also requires making Tomatillo Salsa

The cooked shrimp will keep well in the refrigerator for about 2 days.

1 tsp olive oil
1 medium onion (diced)
8 ounces shrimp (peeled and deveined)
1/2 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp salt
1/4 cup water
6 corn taco shells
3 cups iceberg lettuce (sliced thin)
1/2 cup canned no salt added black beans (drained and rinsed)
1 large tomato (sliced into wedges)
1 green onion (sliced)
1 ounce reduced fat Monterey Jack cheese (shredded)
2 Tbsp reduced fat sour cream
6 Tbsp Tomatillo Salsa

Prepare the Tomatillo Salsa and place in the refrigerator to chill.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion and cook, stirring frequently, until the onions begin to soften. Add the shrimp, chili powder, cayenne pepper and salt.

Add the water and continue cooking for about 7 - 10 minutes over medium heat until the shrimp are cooked through. Remove from the heat, let cool and then refrigerate.

While the shrimp is cooling, slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.

When ready to assemble, place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the black beans. Arrange the tomato wedges around the edges.

Top with the cooled shrimp mixture, with the green onion and shredded cheese over the top.

Spoon the sour cream and salsa on top and serve.

Nutrition Facts

Serving size: 1 large salad with 4 ounces shrimp

Servings: 2

Amount Per Serving

Calories 539 Calories from Fat 185
% Daily Value
Total Fat 20g 35%
    Saturated Fat 5g 27%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 197mg 64%
Sodium 445mg 19%
Total Carbohydrates 52g 21%
    Dietary Fiber 10g 39%
    Sugars 9g
Protein 38g
Vitamin A 46% Vitamin C 43%
Calcium 33% Iron 35%
Vitamin K 61 mcg Potassium 1040 mg
Magnesium 147 mg