Shrimp Taco Salad
½ cup salsa
3 tablespoons chopped fresh cilantro
1 ½ cups chopped tomatoes (2 medium)
1 sweet yellow or green pepper, cored, seeded and cut into ½-inch cubes
1 16-ounce can black beans, drained and rinsed
1 pound cooked shrimp, peeled and deveined
2 cups shredded iceberg lettuce
2 cups tortillas chips, crushed to about 1/2 –inch pieces
Stir salsa, cilantro, tomato, pepper, beans and shrimp together.
Stir tortilla chips into shrimp mixture. Spoon shrimp mixture over ½ cup lettuce.
Flavors of Fiesta
by University of Illinois Extension
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