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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Texas: 32 electoral votes, another of the so-called big enchiladas or if not an enchilada at least a huge taco."
-Dan Rather, Newsman

The refrigerator light goes on...

I love Taco Salad. It is one of the "go to" meals for me when I just don't feel like cooking. While I generally use chicken, shrimp makes a great variation.

Select lower fat tortilla chips or taco shells and make sure that they are Trans Fat free.

If you don't have time to make the Tomatillo Salsa, look for a salsa that is lower in salt at the grocery store. Most of the major brands have about 150 mg of sodium in a 2 tablespoon serving. Looking for the smaller manufacturers can be rewarding, with less than 100 mg of sodium in the same serving.

Storing Fish and Shellfish

After I buy any fish I generally rinse it well in cold water and place it in an air tight container. I then place the container in the bottom of the refrigerator on top of an ice pack (the type that you would use in a cooler). The ice pack will stay frozen for about 36 hours in the fridge and keep the fish cold without freezing it.

I use a round plastic container (like Tupperware or Rubbermaid) that holds a standard steamer basket.  The fish in the ziplock bag goes on top of the steamer basket in the plastic container.  I then place some ice around the fish and seal the container and place it in the bottom of the refrigerator .  The ice melts slowly and drips to the bottom of the container.   

I often buy frozen shrimp but if I am going to use it quickly I will buy thawed shrimp at the market.  I then shell it and store it in a tightly sealed container on ice.  I donít generally devein shrimp until I am ready to cook it.  


 

Shrimp Taco Salad



Servings = 2 | Serving size =1 large salad with 4 ounces shrimp

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe also requires making Tomatillo Salsa

The cooked shrimp will keep well in the refrigerator for about 2 days.

1 tsp olive oil
1 medium onion (diced)
8 ounces shrimp (peeled and deveined)
1/2 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp salt
1/4 cup water
6 corn taco shells
3 cups iceberg lettuce (sliced thin)
1/2 cup canned no salt added black beans (drained and rinsed)
1 large tomato (sliced into wedges)
1 green onion (sliced)
1 ounce reduced fat Monterey Jack cheese (shredded)
2 Tbsp reduced fat sour cream
6 Tbsp Tomatillo Salsa

Prepare the Tomatillo Salsa and place in the refrigerator to chill.

Place a large skillet over medium heat and add the olive oil.

Add the diced onion and cook, stirring frequently, until the onions begin to soften. Add the shrimp, chili powder, cayenne pepper and salt.

Add the water and continue cooking for about 7 - 10 minutes over medium heat until the shrimp are cooked through. Remove from the heat, let cool and then refrigerate.

While the shrimp is cooling, slice the lettuce, drain and rinse the black beans, slice the tomatoes and shred the cheese.

When ready to assemble, place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the black beans. Arrange the tomato wedges around the edges.

Top with the cooled shrimp mixture, with the green onion and shredded cheese over the top.

Spoon the sour cream and salsa on top and serve.

Nutrition Facts

Serving size = 1 large salad with 4 ounces shrimp

Servings = 2

.

Amount Per Serving

Calories 539 Calories from Fat 185
  % Daily Value
Total Fat 20g 35%
    Saturated Fat 5g 27%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 197mg 64%
Sodium 445mg 19%
Total Carbohydrates 52g 21%
    Dietary Fiber 10g 39%
    Sugars 9g  
Protein 38g  
Vitamin A 46% Vitamin C 43%
Calcium 33% Iron 35%
Vitamin K 61 mcg Potassium 1040 mg
Magnesium 147 mg