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Shrimp Taco Salad

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    28 minutes

  • Cook Time:

    0 minutes

Ingredients

1/2 cup light sour cream
2 Tbsp. low-fat milk
1/2 tsp. grated lime zest
1/2 tsp. chili powder
1 tsp. hot sauce, or to taste
1/4 tsp. ground cumin
1/4 tsp. kosher salt
2 1/2 Tbsp. lime juice, divided, or to taste
3/4 lb. large cocktail shrimp (41 to 50 ct.), tails removed
1/2 cucumber, peeled and chopped
1 avocado, chopped
2 Tbsp. finely chopped cilantro
1 small head iceberg lettuce, cored, quartered, and chopped
1 cup canned black beans, rinsed and drained
1 cup corn
1 tomato, chopped
2 scallions, thinly sliced
32 baked tortilla chips
Shrimp Taco Salad

Directions

1. In a small bowl, whisk together sour cream, milk, lime zest, chili powder, hot sauce, cumin, and salt. When evenly blended, whisk in 1 Tbsp. of the lime juice and set aside.
2. In a separate bowl, gently stir together shrimp, cucumber, avocado, cilantro, and remaining 1 1/2 Tbsp. lime juice.
3. To serve, divide lettuce among 4 shallow bowls. Place an equal amount of shrimp mixture in each bowl. Divide beans, corn, tomato, and scallions among the bowls. Serve the dressing on the side or add an equal amount of dressing to each salad.
4. Garnish each salad with 8 tortilla chips.
Source: Hannaford fresh Magazine, July - August 2013

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 350 kcal (18%)
Calories from Fat 117 kcal (0%)
Total Fat 13 g (20%)
Saturated Fat 4 g (18%)
Cholesterol 125 mg (42%)
Sodium 640 mg (27%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 10 g (40%)
Protein 23 g (38%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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