This is a new combination of flavors in a perennial favorite of the Cook Smarts community - the taco salad! This unique version is topped with shrimp and avocados and finished with a spicy and sweet dressing. Tortilla chips add great crunch - they're good crumbled over top or just served alongside the salad.
Make dressing - Chop garlic. Whisk together garlic, lime juice (portion for dressing), honey, adobo sauce, and cumin (portion for dressing). Add oil (portion for dressing) while whisking. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Heat a skillet or frying pan with oil (portion for salad) over medium heat. Add bell peppers and saute until tender, ~3 minutes.
To bell peppers, add shrimp with cumin (portion for salad) and saute until opaque and cooked through, 4 to 5 minutes. Remove from heat and stir in beans. Squeeze lime juice (portion for salad) over top. Season with some salt and pepper.
Assemble salads by tossing together lettuce, tomatoes, avocados, bell peppers, beans, and shrimp. Add vinaigrette until dressed to your liking. Crumble tortilla chips over the top. Enjoy!