Southwestern-Style Shrimp Taco Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 228
Fat 8.5 g
Satfat 1.8 g
Monofat 4.4 g
Polyfat 1.4 g
Protein 16.2 g
Carbohydrate 25.5 g
Fiber 4.5 g
Cholesterol 91 mg
Iron 2.7 mg
Sodium 327 mg
Calcium 79 mg

Ingredients

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Margee Berry, Trout Lake, Washington,

May 2010