Ingredients
1 pound uncooked large shrimp, peeled and deveined1 envelope taco seasoning, divided1/2 cup plus 3 tablespoons olive oil, divided1 small onion, finely chopped3 tablespoons cider vinegar2 tablespoons diced green or sweet red pepper6 garlic cloves, minced1/2 teaspoon ground coriander1/4 teaspoon sugar3 corn tortillas (6 inches), cut into 1/4-inch strips1 can (15 ounces) black beans, rinsed and drained1 package (8 ounces) ready-to-serve salad greens1 medium tomato, chopped2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese
Preparation
Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink.
In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.
