Shrimptacosalad Recipes

Steps:

• Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

Steps:

• Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
• Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
• To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

Steps:

• Remove shrimp tails.
• Place shrimp in bowl, sprinkle with half of the taco seasoning.
• Set aside.
• In another bowl, combine 1/2 cup
• oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
• This will be your salad dressing.
• In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
• Sprinkle with remaining taco seasoning.
• In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
• In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
• Drizzle dressing all over the mix.
• Sprinkle with cheese and toss.

Steps:

• Put the meat, 1 tablespoon of the seasoning, and 1 tablespoon of the olive oil in a plastic bag and refrigerate for at least 20 minute.
• The dressing: In a jar, combine the oil, southwest seasoning, salsa, steak seasoning, vinegar, cumin. Shake well.
• In a bowl, combine diced tomatoes, salad veggies and beans. Dress with 1 - 2 tablespoons dressing.
• Brown the meat then turn off heat.
• To assemble: Put lettuce in a large bowl. Add veggies, cheese and meat. Pour dressing over and toss.
• Add the chips when you serve.
• Please note the times do not include 20 minutes for marinading the meat.

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes.
• Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside.
• Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper.
• Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges.

Steps:

• Combine shrimp, lettuce, avocados and salsa in large bowl.
• Blend all remaining ingredients except crushed chips in blender until smooth. Add to shrimp mixture; mix lightly.
• Sprinkle with crushed chips just before serving.

Steps:

• Combine onion, carrots, and cilantro in a bowl.
• Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
• Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
• Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
• Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.