Here’s a new take on one of America’s very popular Tex-Mex dishes: the taco salad. It has the flavors of a handheld taco but with a new twist. Instead of using tortilla chips, I use tortilla strips. When I found multicolored ones ready-made at the market, I decided they would make a colorful, crunchy addition to a salad. A dressing made with salsa mixed with yogurt adds a little extra spice.
I use shrimp in this salad, but you can use chicken, beef or even any leftover protein you might have on hand.
Helpful Hints
- You can use broken tortilla chips instead of tortilla strips.
- You can use any type of cheese.
- If your chili powder or ground cumin is more than 6 months old, it’s best to buy new ones.
- You can use any type of salsa.
- Place frozen corn kernel in a strainer and run hot water over them to quickly defrost them.
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