Today I wanted to share with you a brand new recipe I tried for the first time last week.
I wanted something: healthy, not too heavy, easy to make, but tasty (and including shrimps, which I had left as leftovers). And I’m always craving for something mexican inspired (or asian).
I found the idea for this Taco Salad on Pinterest, and added my own little touch. Here is the result!
- the juice of 1 lime
- 2 tablespoon of olive oil
- 1 glove of garlic
- 1 tablespoon of honey
- sour cream
- mix of mexican spices
- chili powder
- romain lettuce
- red cabbage
- cherry tomatoes
- corn tortilla chips
- green onions
First pour into a blender: the lime juice, the olive oil, the garlic, the cilantro, the honey, the mexican spices and the chili powder and salt&pepper. Mix everything together and the put half of the preparation on the shrimp (in bowl, or in the plastic bag) and leave it in the fridge while you prepare everything else.
In a plate, place the lettuce, then the shredded red cabbage. Add the cherry tomatoes (that I usually cut in half) and the avocado. Add some sour cream in the blender to finish up your dressing.
You can now cook your shrimp in a pan. While they cook, place some corn tortilla chips in your bowl (you can put them around the salad like I did for a nice presentation, or just on top of it if you’re in your sweatpants getting ready to watch your favourite tv show). Add the cooked shrimps, the green onions and finally the dressing.
As I still had leftovers from the salad, but not of the shrimps this time, I decided to make another version with salmon.
I marinated the salmon with the mix of mexican spices, lime juice and paprika. Then I cooked it on high slightly on both sides, and voila!
The rest of the salad is obviously the same 🙂