- For the shrimp:
- 16 oz. shrimp, cooked large
- chipotle chili powder to taste
- 1 T lime juice
- salt to taste
- For the salad:
- 6 cups romaine lettuce, shredded
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup corn kernels (fresh, or frozen are all good options)
- 1/2 c red onion, chopped
- 1 bell pepper, chopped
- 2 T fresh cilantro, chopped
- juice of 1/2 lime
- 1 english cucumber diced
- 2 cups tomatoes, diced
- 1 ripe avocado, chopped
- 1 c shredded cheese
- For the Baja ranch dressing:
- Equal parts ranch dressing and salsa, mixed (for healthier version, you can just use salsa)
- In a frying pan, put about a T of olive oil and then cook onion, pepper, and corn stirring and waiting (a couple minutes) until the veggies are cooked and "blackened". The key part of these directions are the "waiting" part. That's how they get that roasted feel.
- Remove from heat and stir in black beans. When cooled off a bit, stir in fresh cilantro and lime juice.
- Rinse shrimp and cut into large chunks (cutting is optional). Toss with a little salt, chipotle chili pepper, and fresh lime juice.
- In stripes over the bed of lettuce, lay down shrimp, shredded cheese, chopped tomato, chopped avocado, chopped cucumber, and bean/onion/pepper/corn mixture.
- Serve with the baja ranch dressing.
This recipe was inspired by one I found on skinnytaste.com as well as my Baja fish taco bowl recipe. It was fresh and delicious... hearty enough to be dinner! I also served some tortilla chips on the side. It was a big hit for the whole family! Definite repeater!