Description
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.
Scale
Ingredients
- 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
Instructions
- 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.
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