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.
- 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.
- For a heartier salad, add 2 tablespoons of black beans to each taco. - 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 four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.