Taco salads are very common, hardly novel. But here is a version of a taco salad that you may find to be very different.
I really like seafood tacos, whether made with various types of fish, shrimp, or other seafood. But I definitely require that these be Baja-style seafood tacos, with shredded cabbage and topped with a creamy sauce. I have a recipe I found for shrimp tacos that I like and have made a number of times. This salad follows that recipe, dropping the tortillas and arranging things differently.
The shrimp should be broiled or grilled. For this to work well, it is best to use somewhat larger shrimp, say around 16–20 size
You will need shredded cabbage. I buy a package of already shredded cabbage. It’s less work, of course, but also is a smaller quantity than buying a whole head of cabbage. Even with the smaller amount, if you’re cooking and eating for one, you will have a lot of cabbage left over. Before you think you’ll get tired of having several days of coleslaw, here’s a hint for a different approach. Rather than thinking coleslaw, think standard side salad with lettuce, adding other ingredients as you would with a lettuce salad and using dressings that you would use with those salads. This can make for variety and illustrate the range of possibilities for cabbage in a salad.
I put salsa on the salad. My choice is salsa verde, which I think goes especially well with the shrimp. But use your choice of salsa.
Shrimp taco salad
shrimp (6 or 7 16–20 shrimp work well)
1 tablespoon butter, melted
1 large clove garlic, minced
1/4 cup sour cream
1–1/2 tablespoons mayonnaise
2–3 tablespoons milk
1/4 teaspoon ground cumin
Whisk together the sour cream, mayonnaise, milk, and cumin. Add enough milk to thin out to creamy consistency that will work for spooning over the shrimp and cabbage.
Combine the butter and garlic. Put the shrimp on an oiled baking pan. Brush the garlic butter on both sides of the shrimp. Put the shrimp under the broiler (I have the pan 6 to 7 inches below). When the tops are pink and opaque, turn over, brush on any remaining garlic butter, and finish cooking the other side. I did it about 3 minutes on the first side and 2 minutes on the second. The key is to watch closely and don’t overcook.
Place the cabbage on the plate and put the shrimp on top, spread out. Spoon the sauce over the shrimp, with some in-between, on the cabbage. Add spoonfuls of salsa on the shrimp. Squeeze lime juice over the salad, especially on the shrimp.