Taco Salad with Adobo Chili Shrimp

Taco salads are pretty common in Mexican restaurants. Most of the time they consist of a fried taco shell filled with salad and a choice of shredded chicken or fajita style meat. I decided to make it a little bit better by using shrimp instead of the standard chicken or beef choices.

The shrimp in this recipe is marinated for a short period of time and then cooked in a spicy adobo chili sauce. The sauce that I make is also good on flank steak for fajitas or any other thick cut of steak. If you use it on beef, rub a little on all sides, seal and marinate over night. Use the remaining sauce to brush on while grilling.

1 7oz can chipotle peppers in adobo sauce

6oz crushed pineapple with juice

4 garlic cloves

1/4 cup chopped cilantro

1 tbs ground comino

1lb shrimp, shells removed and cleaned

4 extra large flour tortillas

shredded lettuce

chopped tomatoes

chopped mixed bell peppers

chopped avocado

1 11oz size southwestern style corn

prepared salsa 

dressing

3-4 cups oil for frying

Prepare Sauce and shrimp:

In a blender combine the first 5 ingredients, chipotle peppers thru comino, and puree til smooth. Mix cleaned shrimp with 3-4 tbs sauce and set aside.

In a deep fry pan heat oil until a piece of tortilla floats to top when dropped in.  Take one tortilla, drop in hot oil and push middle down with ladle.

Carefully shape tortilla into a bowl, using two ladles or spoons if necessary. Make sure to fry all sides till they are evenly brown, being careful not to burn. When golden brown, remove from oil and drain upside down on a paper lined cookie sheet. Repeat with remaining tortillas and set aside.

In a saucepan, heat 2-3 tbs oil and add shrimp. Cook for about 3 minutes, add 2-3 tbs adobo sauce and stir. Cook an addition 3-4 minutes or until done. Remove from heat and set aside. 

Place one shell on a plate and fill with lettuce, tomato, peppers, etc. Top with shrimp, salsa and dressing.