Tag Archives: salsa

Mexican salad

Mexican salad

This is my take on a very common type of salad. Salads like this are often called taco salads, but I reserve that name for salads in a tortilla bowl, or at least with some form of tortilla along with the salad.

Use the seasoning of your choice with the ground beef. I use Penzey’s Arizona Dreaming, which is salt-free. But whatever you choose, use plenty of seasoning, as the very well-seasoned ground beef gives the character to the salad.

Mexican salad

1/4–1/3 pound ground beef
taco or other southwestern-style seasoning
oil

romaine lettuce
avocado
tomato
red and green bell pepper
black olives, sliced
red onion, sliced thin

ranch dressing
shredded sharp cheddar cheese
salsa or pico de gallo
sour cream

Cook the ground beef with a generous amount of the seasoning.
 
Start the salad with a generous amount of romaine lettuce. Add the avocado, tomato, red and green pepper, olives, and onion. Place the ground beef in the middle. Add modest amount of ranch dressing. Top with the shredded cheese. Add dollops of salsa and sour cream.

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Shrimp taco salad

Shrimp taco salad

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

shredded cabbage
salsa verde
lime

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.