Both taco salads and seafood tacos continue to be popular menu items. This colourful, crisp and fresh spin on the usual taco salad combines the best of these.
- 454 g High Liner Culinary Bam BamEvercrispâ„¢ lightly battered shrimp (product #8750)
- 1 Tsp (5 mL) chili powder
- 4 Cups (1 L) chopped and lightly packed green leaf lettuce
- 1 Ripe avocado, peeled, pitted and cubed
- 237 mL tomato salsa (about 1 cup)
- 227 mL lightly crushed blue and yellow tortilla chips (about 1 cup)
- 118 mL roasted corn kernels (about 1/2 cup)
- 118 mL cooked kidney beans (about 1/2 cup)
Lime sour cream dressing:
- 118 mL sour cream (about 1/2 cup)
- Juice of 1 lime
- Salt and pepper, to taste
- Lime sour cream dressing: in a bowl, whisk sour cream, lime juice, salt and pepper. Set aside.
- Deep fry high liner culinary bam bam evercrispâ„¢ lightly battered shrimp according to package directions. Drain and toss with chili powder.
- In each of 4 wide serving bowls, layer lettuce, avocado, salsa, corn, beans and chips. Top each salad with chili shrimp and drizzle with lime sour cream dressing.