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by Jessica May 1, 2017
I am certainly not above adding tequila to my salads.
Oddly enough, I actually… LIKEtequila. I like the taste! So let’s add it to our salads to celebrate MONDAY.
Even though I’m still cooking on an electric skillet, I want to alternate our dinners this week with some tex-mex AND derby ideas. And while super cheesy, meaty tacos every evening don’t sound terrible, I should probably be a bit more… responsible. That might be a first?
So, a slightly lighter option here that still incorporates a little booze, because OF COURSE. Tequila shrimp just SOUNDS delicious, like if I saw that on a menu somewhere? Hello, I am done. That is what I’m ordering. Goodbye.
Of course it’s allllll the other toppings (errr, salad ingredients?) that make this bowl the best. Sweet corn, lots of tomatoes, avocado because who is still not eating avocado in 2017 (Eddie.), sliced jalepeños, diced radish and the best part, some crunchy homemade tortilla chip pieces. YESSSSSSS.
And honey lime vinaigrette. The ultimate.
The marinade on the shrimp is something I could eat every week. Tequila, olive oil, fresh lime juice and zest, minced garlic, chili powder, salt and pepper. So simple yet incredibly delicious once the shrimp is grilled or roasted or pan-fried. I wasn’t even expecting the flavor to be THAT good and with one taste, Eddie and I were both freaking.
Which translates to, standing in the little bump-out section of our kitchen that isn’t torn to shreds and eating said shrimp with a plastic fork out of the electric griddle. Super glam.
You know that I love big salads like this that totally make a full meal. They are ridiculously satisfying. And this is so true about what we tend to eat on Mondays and Tuesdays. With those being my big cooking days, we always have tons of ingredients left and you would not even BELIEVE the things that I will throw on a salad for dinner.
But the salad has to be legit. Gone are the days where we are satisfied with tomatoes, carrots and maybe cheese or cucumber. It needs to be bulked up! And this one doesn’t even have bacon.
The inspiration for this salad came from my crunchy taco salad, because I make that CONSTANTLY. I was almost going to make it again last week and then I was like NO. We need some new taco flavor here. And a mini-break (read, a day) from kale. The results were delicious.
If only allllll of my salads looked like this. I’d eat one every day!
Yield: 2 generously
Total Time: 1 hour hr
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5 from 22 votes
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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 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, barely2 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 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!
Course: Main Course
Cuisine: Mexican
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I appreciate you so much!
This cancels out the margaritas too. I swear.
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5 from 22 votes (18 ratings without comment)
Leave a Reply
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Lindsay | With Salt and Pepper — Reply
So refreshing!!! I love everything about this :-D
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Jessica — Reply
thanks lindsay!
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thank you in advance for allowing me to consume tequila & salad at the same time. ;) better yet, the hubs is going to love this one! xx
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Jessica — Reply
thanks jess!!
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Tracy — Reply
Umm no wonder I like you so much. I LOVE tequila, ever have Esponol? It is the tequila with the skeltons on the clear bottle! the BEST.
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Jessica — Reply
i don’t think i have, but now i must!
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Ashlyn @ The Pedantic Foodie — Reply
This looks so fun and summery!!
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Jessica — Reply
thanks ashlyn!
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Omg! This salad looks amazing! I love any salad that has a ton of ingredients since it adds flavor and texture. Can’t wait to try this!
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Sara @ Last Night's Feast — Reply
The colors is this are gorgeous!!
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Jessica — Reply
thank you sara! xo
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Paige — Reply
This looks amazing! I need it in my life NOW!
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Jessica — Reply
thank you paige!
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Denise — Reply
I love everything about this salad and definitely see it being added to many summer meals! I agree, tequila is good mixed with a salad or co*cktail and even on it’s own!
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Jessica — Reply
thanks denise!
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Miki — Reply
I made this for dinner last night. It was delicious! Thanks!!
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Jessica — Reply
so glad you liked it!
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Shawnna Griffin — Reply
hey girl- this looks amazing!
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Jessica — Reply
thanks shawnna!
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Mimi — Reply
I like cooking with tequila. And sometimes I put it in the food, too! No, kidding, I’ve actually never cooked with it. I do love the flavor, and it’s probably the only booze I like tasting, so I need to make this and test it out! Really pretty.
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Jessica — Reply
bahahahah! :)
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Edwina — Reply
Oh my! I think this might just be the most amazing salad I’ve ever seen. It looks delicious. I can’t wait to make it. All so colorful and summery!
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Jessica — Reply
thanks edwina!
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Misa — Reply
Wow I need to eat this… right now! :9
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Marcie — Reply
THIS.WAS.DELICIOUS!!!
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Debbie cain — Reply
Are they flour or corn tortillas? Can’t tell from the pictures.
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Tiffani — Reply
This was amazing! Make it. NOW>
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Kimberly Stravolo — Reply
This was the BEST salad EVER! My family fought over what was left in the bowl. We will be making it regularly going forward. Many thanks!
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Suzanne — Reply
This looks so good! Do you use this dressing in any other recipes?
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Vanessa — Reply
Thanks for sharing! Does it keep long?
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Inez — Reply
Thank you for a recipe that was just enough different from the usual. The taste of the marinaded shrimp -a little bitter and tart counteracted beautifully with the sweet tanginess of the salad dressing. I only had limited ingredients for the salad so i put the whole thing over leftover brown rice refried in the shrimp pan bits– instead of the tortillas because I was out of those too. Totally delicious and 5 stars from two of the pickiest people.
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Morgan — Reply
I made this for dinner tonight and my fiancee and I loved it! So bright and yummy! The only thing I changed was added some bell pepper. Will definitely make again