Cheesy Queso Fresco Tequila Shrimp Taco Salad

Infused with the tantalizing notes of tequila, this dish combines succulent shrimp marinated in a zesty mix of fresh lime, chili, and garlic, all tossed together with vibrant salad ingredients.

Tequila Shrimp Taco Salad Recipe

Enjoy a feast of flavours with Tequila Shrimp Taco Salad, laden with zesty shrimp and fresh ingredients, perfected by a honey-lime vinaigrette. Sweet corn, juicy tomatoes, creamy avocado, crisp radishes, and spicy jalapeños create a symphony of flavours, while homemade crunchy tortilla chips add the perfect finishing touch. This salad elevates your meal with a delightful combination of textures and tastes making it a surefire way to impress at your next meal.

INGREDIENTS

• 1 pound raw peeled and deveined shrimp
• 4 tablespoons olive oil
• 2 tablespoons tequila
• 2 garlic cloves minced
• 1 lime juiced and zested
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 4-inch tortillas, cut into pieces
• 1 to 2 teaspoons olive oil if needed
• 6 to 8 cups of spring greens
• 3 radishes diced
• 1 cup cherry tomatoes halved
• 1 jalapeño pepper thinly sliced
• 1 avocado thinly sliced
• 1/2 cup sweet corn
• 3 tablespoons chopped fresh cilantro
• queso fresco cheese crumbled
• salt and pepper for taste

HONEY GARLIC VINAIGRETTE

• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 3 garlic cloves minced or pressed
• 1 lime juiced and zested
• 6 tablespoons olive oil

INSTRUCTIONS

• Place the shrimp in a bowl or large resealable bag. Whisk together the oil, tequila, garlic, lime juice and zest chili powder, cumin, salt and pepper. Pour it over the shrimp and toss well.
• Let it sit for 20 to 30 minutes. While the shrimp is marinating, prepare and chop the rest of your salad ingredients.
• Heat your grill, a large skillet or pan over medium heat. Add the shrimp (most likely in one or two batches) and cook until golden and opaque, barely 2 to 3 minutes per side. Set the shrimp on a plate.
• To that same skillet, you can add your tortilla pieces. If there is residual from the shrimp, it will be enough to toast the tortillas, but if you need it, add a teaspoon or 2 of oil or butter.
• Add the tortilla pieces into the skillet and cook until golden and crispy on both sides, about 2 minutes per side. Remove the tortillas and place them on a paper towel to drain any excess grease.
• To assemble the salad, fill the bowl with the greens. Top with the shrimp, radish, tomatoes, peppers, avocado, corn, and cilantro. Season with salt and pepper. Drizzle with the dressing and serve!

HONEY GARLIC VINAIGRETTE

• Whisk together the vinegar, honey, garlic, lime juice, and zest.
• Add a pinch of salt and pepper. Whisk in the olive oil to emulsify the dressing. This keeps well in the fridge!

Serving Suggestion

• Cilantro Lime Rice
• Grilled Mexican Street Corn (Elote)
• Black Bean Soup
• Guacamole with Tortilla Chips
• Pico de Gallo
• Refried Beans
• Cheese Quesadillas
• Jalapeño Cheddar Cornbread

Tips and Tricks

• Adding crunchy homemade tortilla chip pieces can provide an exceptional texture contrast to the salad.
• Feel free to adjust the toppings based on availability and preference. The salad is quite versatile, and experimenting with different ingredients can keep it exciting each time you make it.
• For the best taste experience, this salad should be served and enjoyed immediately after assembly to ensure the tortilla chips stay crunchy, and the shrimp remains warm.