member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Seafood Taco Salad w/ Salsa Dressing

    Source of Recipe

    SheHuffer

    List of Ingredients

    1 14-1/2-ounce can chunky diced tomatoes
    1/4 cup snipped fresh cilantro
    2 shallots or green onions, chopped
    1 clove garlic, minced
    1 tablespoon vinegar
    1 tablespoon lime juice
    1/2 to 1 serrano pepper, seeded and diced*
    1 small jicama, peeled and cut into thin strips (about 2 cups)
    2 medium red and/or yellow sweet peppers, cut into thin strips
    1 medium zucchini, cut into thin strips (1-1/4 cups)
    8 ounces chunk-style shrimp, lobster, crab or fish
    3 tablespoons lime juice
    1/4 to 1/2 teaspoon ground red pepper
    Salt free chicken stock for stir-frying
    Torn mixed greens

    Recipe

    For salsa dressing
    Combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, limejuice, and serrano pepper. Cover and chill.

    For Taco Salad
    1. Pour chicken stock into a wok or 12-inch skillet. (Add more as necessary during cooking.) Preheat over medium-high heat. Stir-fry jicama and sweet peppers for 2 minutes or till crisp-tender. Add zucchini; stir-fry for 1 minute more.

    2. Add fish; cover and heat through. Stir in lime juice and ground red pepper.

    3. Serve over fresh mixed greens, add extra tomatoes, onions or salad veggies if you wish...but great with just mixed greens.

    *Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

    Makes 4 Servings

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |