This quick and easy recipe for Shrimp Salad Soft Tacos with Chile and Roasted Garlic Vinaigrette recipe was created for Old El Paso. All opinions are my own.
When I was in college, I had this vision of what I would be like as a grown up. I would live by the sea in a house with a living room decorated all in white (um …) and work, writing the kind of novels that make you forget all sense of time and place and just keep reading. And I would be a lady who lunched, meeting friends for a glass of wine and a fancy salad at a sidewalk cafe.
So, that vision? Not quite how it happened. Heck, that wasn’t even really my dream.
Oddly enough, my vision and my dreams were a little different. See, I’d always wanted to be a reporter, working at a newspaper and chasing down big stories. Three months after graduating from college, I was offered the opportunity to do that. So I left my decently paying editorial job in New York to chase that dream. I should note that I took a huge pay cut to do so — and it was totally worth it. But, as they say, opportunity looks a lot like hard work — and I worked very hard. Within a year, I was promoted to a better beat at the company’s flagship newspaper.
Eventually, I got married, had kids and decided that chasing stories about crime, punishment and land development just wasn’t my dream anymore. That’s when Sarah’s Cucina Bella was born and I created a whole new vision for myself. I kind of love the way things turned out.
Of course, I still wish for that beach house. These days though, sometimes I really do get to lunch with my girlfriends. It makes me a little giddy to think about it. I love lunch. And lunching. And having lunch.
However, most days, I have lunch at home because I am on deadline or have things to do or just don’t have any ladies to lunch with that day. (Usually the former, really.) And when I am eating at home, I prefer fast, easy recipes that are delicious … and maybe a little different.
Shrimp Salad Soft Tacos with Chile and Roasted Garlic Vinaigrette are truly a quick and easy recipe. And they are simple to make. But the flavor may lead you to believe otherwise (and that’s a very good thing). Ready in just 15 minutes, these are perfect for those days when you want a little something out of the ordinary. The vinaigrette is made with a new sauce from Old El Paso — which also makes a great marinade for chicken.
And they make a great light dinner too.
Shrimp Salad Soft Tacos with Chile and Roasted Garlic Vinaigrette
- 1 package Old El Paso Stuff n’ Stand Soft Tacos
- 2 cups iceberg lettuce mix
- 1 avocado peeled, seeded and diced
- 1 lb peeled deveined, tail-off cooked shrimp
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Old El Paso Chile and Roasted Garlic Mexican Cooking Sauce
- Kosher salt to taste
- Lay out the soft taco shells. Divide the lettuce, avocado and shrimp evenly among them.
- In a small bowl, whisk together the vinegar, olive oil, Chile and Roasted Garlic Cooking Sauce and salt. Drizzle over the tacos.
- Like it spicy? Add 1 teaspoon minced jalapeno to the dressing for a big kick.
Disclosure: I was compensated for creating this recipe. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.