Tequila Shrimp Taco Salad.
I am certainly not above adding tequila to my salads.
Oddly enough, I actually… LIKE tequila. I like the taste! So let’s add it to our salads to celebrate MONDAY.
Even though I’m still cooking on an electric skillet, I want to alternate our dinners this week with some tex-mex AND derby ideas. And while super cheesy, meaty tacos every evening don’t sound terrible, I should probably be a bit more… responsible. That might be a first?
So, a slightly lighter option here that still incorporates a little booze, because OF COURSE. Tequila shrimp just SOUNDS delicious, like if I saw that on a menu somewhere? Hello, I am done. That is what I’m ordering. Goodbye.
Of course it’s allllll the other toppings (errr, salad ingredients?) that make this bowl the best. Sweet corn, lots of tomatoes, avocado because who is still not eating avocado in 2017 (Eddie.), sliced jalepeños, diced radish and the best part, some crunchy homemade tortilla chip pieces. YESSSSSSS.
And honey lime vinaigrette. The ultimate.
The marinade on the shrimp is something I could eat every week. Tequila, olive oil, fresh lime juice and zest, minced garlic, chili powder, salt and pepper. So simple yet incredibly delicious once the shrimp is grilled or roasted or pan-fried. I wasn’t even expecting the flavor to be THAT good and with one taste, Eddie and I were both freaking.
Which translates to, standing in the little bump-out section of our kitchen that isn’t torn to shreds and eating said shrimp with a plastic fork out of the electric griddle. Super glam.
You know that I love big salads like this that totally make a full meal. They are ridiculously satisfying. And this is so true about what we tend to eat on Mondays and Tuesdays. With those being my big cooking days, we always have tons of ingredients left and you would not even BELIEVE the things that I will throw on a salad for dinner.
But the salad has to be legit. Gone are the days where we are satisfied with tomatoes, carrots and maybe cheese or cucumber. It needs to be bulked up! And this one doesn’t even have bacon.
The inspiration for this salad came from my crunchy taco salad, because I make that CONSTANTLY. I was almost going to make it again last week and then I was like NO. We need some new taco flavor here. And a mini-break (read, a day) from kale. The results were delicious.
If only allllll of my salads looked like this. I’d eat one every day!
- 1 pound raw peeled and deveined shrimp
- 4 tablespoons olive oil
- 2 tablespoons tequila
- 2 garlic cloves minced
- 1 lime juiced and zested
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 4-inch tortillas, cut into pieces
- 1 to 2 teaspoons olive oil if needed
- 6 to 8 cups spring greens
- 3 radishes diced
- 1 cup cherry tomatoes halved
- 1 jalapeño pepper thinly sliced
- 1 avocado thinly sliced
- 1/2 cup sweet corn
- 3 tablespoons chopped fresh cilantro
- queso fresco cheese crumbled
- salt and pepper for taste
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves minced or pressed
- 1 lime juiced and zested
- 6 tablespoons olive oil
- Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well. Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
- Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
- To that same skillet, you can add your tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add teaspoon or 2 of oil or butter. Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
- To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!
- Whisk together the, vinegar, honey, garlic, lime juice and zest. Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!
This cancels out the margaritas too. I swear.