Ingredients
- 6 corn (6 ounces) tortillas (sliced into strips)
- 5 tablespoons olive oil (divided use)
- 1 teaspoon salt, DIVIDED USE!!!
- 1/2 teaspoon black pepper, DIVIDED USE!!!
- 1 1/2 pounds shrimp (large shrimp, peeled and deveined)
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 10 ounces romaine hearts, thinly sliced (2 hearts, or about 5 cups)
- 8 ounces cabbage, thinly sliced (1/4 small cabbage, or about 3 cups)
- 1 avocado, sliced
- 1/4 cup pepitas (roasted, shelled pumpkin seeds)
How to Make
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Step 1: Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 7 to 10 minutes.
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Step 2: Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper.
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Step 3: Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Cook the shrimp until golden and cooked through, 2 to 3 minutes per side.
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Step 4: In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
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Step 5: Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.
We hope you enjoy this recipe!
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