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.
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
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.
After I buy any fish I generally rinse it well in cold water and place it in an air tight container. I then place the container in the bottom of the refrigerator on top of an ice pack (the type that you would use in a cooler). The ice pack will stay frozen for about 36 hours in the fridge and keep the fish cold without freezing it.
I use a round plastic container (like Tupperware or Rubbermaid) that holds a standard steamer basket. The fish in the ziplock bag goes on top of the steamer basket in the plastic container. I then place some ice around the fish and seal the container and place it in the bottom of the refrigerator . The ice melts slowly and drips to the bottom of the container.
I often buy frozen shrimp but if I am going to use it quickly I will buy thawed shrimp at the market. I then shell it and store it in a tightly sealed container on ice. I donít generally devein shrimp until I am ready to cook it.
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|
|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.
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|
|Total Carbohydrates 52g||21%|
|Dietary Fiber 10g||39%|
|Vitamin A 46%||Vitamin C 43%|
|Calcium 33%||Iron 35%|
|Vitamin K 61 mcg||Potassium 1040 mg|
|Magnesium 147 mg|