Care for a Taco, a Salad, Both?

In honor of Cinco de Mayo and National Salad Month, here's some simple & delicious Taco Salad recipes I want to share! There's Taco in a Jar, Ramen Taco Salad, and Shrimp and Avocado Taco Salad. Yum!

Taco in a Jar

Ingredients

• Salsa - you favorite type, home-made or store-bought
• Lettuce
• Tomatoes
• Black Beans
• Corn Salsa - your favorite type, home-made or store-bought
• Taco Meat 
• Shredded cheese
• Tortilla Strips or Corn Chips
• Mason Jar
• Ranch Dressing Squeezy

Instructions

1. Cook taco meat
2. Cut lettuce and tomatoes
3. Drain beans
4. Layer ingredients - salsa, lettuce, tomatoes, black beans, corn salsa, taco meat, cheese and tortilla strips
5. Add lid to jar
6. Store in refrigerator until serving

Source: Pocket Change Gourmet

Ramen Taco Salad

 Ingredients 

• Rotisserie chicken ~ shredded (about 3 cups)

• 2 packages chicken ramen noodles ~ crushed, seasoning packets discarded

• 1 16-ounce bag cabbage cole slaw mix

• 1 cup salsa

• 1 cup ranch dressing

• Juice of half a lime

• 1 cup frozen corn ~ thawed

• 1 14-ounce can black beans ~ drained

• 2 cups grated cheddar cheese

Instructions

1. In a small bowl, combine the salsa, lime juice and Ranch dressing. Set aside.
2. In a large bowl, combine the cole slaw mix, shredded chicken, corn, beans, grated cheese, and crushed ramen noodles.
3. Toss to combine.
4. Pour dressing over the salad and toss gently to coat.
5. Serve! 

Source: Simple Fare, Fairly Simple 

Shrimp and Avocado Taco Salad

 Ingredients

• 1/3 cup packed cilantro leaves, roughly chopped
• 1/4 cup fresh lime juice
• 1/4 cup extra virgin olive oil
• 1 Tablespoon honey
• 1/2 teaspoon chili powder
• salt and pepper
• 1/2lb jumbo shrimp, peeled and deveined
• 10oz chopped romaine lettuce
• 1/2 cup shredded red cabbage
• 1/2 cup grape or cherry tomatoes, halved
• 1 avocado, chopped
• coarse sea salt (optional)
• blue corn tortilla chips, crushed

Instructions

1. Combine the first six ingredients in a food processor or blender then process until smooth. 
2. Place shrimp in a plastic bag then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve remaining dressing for salad dressing.
3. After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. 
4. Discard remaining marinade.
5. Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top.
6. Serve.

Source: Iowa Girl Eats

Have any recipes you want to share with me? Comment below or Tweet me. Also, let me know if you tried the above selections & what the outcome was. Were you the most popular person in the room after serving it? ☺ I certainly hope so.  Have a fantastic food life everyone! XO

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