Every time I make this salad I seem to get compliments so I thought it would be a good one to share! It’s proven to be a crowd pleaser and can be modified to fit your preference.
The main two things that you’ll need are
• Girard’s light champagne dressing (I think this is what makes it so good!)
The toppings that can be used are
- Mini bell peppers
- Sliced black olives
- Artichoke hearts
- Chicken (try the already cooked balsamic vinegar and rosemary chicken from Trader Joe’s)
I usually add some pepper and a little Tajin on the avocado.
It’s healthy, delicious, and easy to make! I hope you enjoy it as much as I do!
I got a little crazy this week and decided to try ANOTHER new recipe. I get so bored of eating the same thing too often so I love to switch it up. I usually have a hard time figuring out what to make but since it was Tuesday I knew I wanted to make tacos. Not just any regular tacos, shrimp tacos! I wanted something with some zest to it and these definitely satisfied my craving! I named them Beachy Shrimp Tacos because they remind me of something I would eat at a restaurant near the beach, overlooking the ocean.. paired with a corona 😉
I made two different toppings for these bad boys so it took a little while to prepare everything but it was totally worth it. I’ll separate this recipe into three sections, one for the basic taco necessities, and one for each of the toppings.
- 1lb cooked shrimp
- 1 can of black beans
- Shredded pepper jack cheese
- Flour tortillas
- 2 limes
- Salt- a pinch
- Pepper- a pinch
- Garlic salt- a few shakes
- Tajin- a few shakes
- Some sort of lime seasoning- I used a lime garlic and herb mixture
About 6 hours before dinner I chopped the butts off of all the shrimp, stuck them in a large ziplock Baggie and squeezed 2 limes into the bag. Then I added whatever seasonings I figured would be an appropriate mixture into the bag as well. Then shook the bag to distribute the seasonings evenly, and stuck it in the fridge.
I apologize that I don’t have accurate measurements for the seasonings since I normally just add as much as I think would taste good. But if you have a hard time measuring by eye, just don’t put too much. You can always add more later.
Ceviche style topping:
- 1 cucumber -diced
- 2 limes
- 2 avocados -diced
- 1/4 red onion -diced
- 1/4 bunch chopped cilantro
- Salt, pepper, garlic salt, tajin (a couple shakes of each)
Coleslaw style topping:
- 1/2 bunch of red cabbage
- 1/2 bunch of green cabbage
- 2 carrots pelled and shredded
- A pinch of salt and pepper
- 1/4 cup lemon vinaigrette
- 1/4 cup chopped cilantro
Once you’ve made your toppings, go ahead and throw the shrimp on the barbie! I mean… In a pan on the stove!
The shrimp were already cooked so I just heated them up a bit after allowing them to soak in the flavor for those 6 hours.
Next step was to heat up the black beans in a small sauce pan.
While the shrimp was warming I tossed a few tortillas in the oven and turned the broiler on since I have and electric stove and can heat them on the stovetop. (Keep an eye on these, the broiler gets super hot and will burn them if you don’t keep checking on them.)
I even put some shredded cheese on the tortillas to melt it!
Add a layer of beans and shrimp on top of the cheese
Then your toppings!
And there you have it!!