Shrimp Taco Salad

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

Cooking Time: 45 Minutes

This recipe can easily be multiplied. The cooked shrimp will keep well in the refrigerator for about 2 days.

Ingredients

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

Prepare the Tomatillo Salsa.

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 is 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 and the green onion and shredded cheese over the top.

Spoon the sour cream and salsa on top and serve.