Arrrrriba! Yo quiero taco salad

When I was young, my sister used to make killer taco salads.  What made them so special was she used tortilla bowls that you buy and bake at home, not Frito's or tortilla chips.  Last night I was feeling all nostalgic and wanted to re-create those taco salads.  But, OF COURSE, Kroger was out of taco salad bowls!  Who's shocked Kroger let me down, again? Anybody? Anybody? (crickets....)

I had to improvise.  The result was a lightened up version of taco salads that uses fresh ingredients and homemade tortilla chips.  Perhaps Kroger did me a favor by being out of of what I intended to use? Nah, let's not give them too much credit... 

I don't think my husband even knew it was my low-fat version of a real-deal taco salad it was so tasty.  I even snuck in soy cheese instead of real cheese. Sneaky, sneaky. (Shhhhh.  Don't tell him, he never knew)

Shrimp Taco Salad

Serves 2

Ingredients:

Homemade chips:
2 burrito size flour tortillas
Non-stick cooking spray
Cumin (if desired)

Salad:
1/2 pound fresh shrimp
1 teaspoon chili powder
sea salt/black pepper
2 cups romaine lettuce chopped
1/2 cup canned black beans; drained, rinsed and dried
1 tomato, seeded and chopped
1/4 small red onion, chopped
1/2 avocado chopped
2 tablespoons jarred jalapenos chopped
A Sprinkle of Cheddar/Monterey jack blend shredded cheese (I used soy cheese)

Dressing:
3 Tablespoons store bought salsa
1 Tablespoon light ranch dressing

Preheat oven to 400 degrees.  Cut flour tortillas into wedges like a pie.  Line a baking sheet with foil and spray generously with non-stick cooking spray.  Lay tortillas in a single layer on baking sheet (don't overlap tortillas, use two baking sheets if needed)  Spray tops of tortillas with non-stick cooking spray.  Bake in oven for 5-10 minutes, keeping a close eye on them.  These burn fast, when you start to smell them cooking they are most likely done. 
Once done and still hot from the oven, sprinkle chips with a little bit of cumin to add a smokey flavor.  Set chips aside until ready to use.

Make sure shrimp are dried well with paper towels.  Sprinkle with chili Powder, salt and pepper, to taste.  Heat a non-stick skillet, sprayed with non-stick cooking spray over medium-high heat.  Saute shrimp 5-10 minutes, or until done.  Keep warm while you assemble salads. 

To assemble salads, line dinner plate with tortilla chips.

Add toppings, starting with lettuce. 

(You can add or omit your favorite taco fixin's to suite your family)

 For dressing, mix salsa and ranch dressing well.  Pour over salad just before serving.

They say you eat with your eyes first.  If so, this was a feast!  So colorful and fresh. 

The chili rubbed shrimp are a great lower fat alternative to hamburger meat with sodium laced taco seasoning.  If you want to be reeeally good, you can omit the ranch dressing and top with just salsa. 

Side note:  Do you know how to seed a tomato?  I didn't, until I saw it on the food network.  I used to hate adding tomatoes to salads because the juice makes everything soggy.  I've solved that by seeding all the tomatoes I add to salads and sandwiches.

To seed, slice tomato either in half or wedges like below.  Hold over sink or trash can and give it a good light squeeze, like you would a lemon. 

What's left if pure tomato flesh and none of that wet seedy stuff.  Tah-dah!