The time my husband made THE best grilled shrimp taco salad.

April showers...Bring May flowers!
May is my favoriteeee month, friends (I mean, it is my birthday month..).
So, today I bring you a killer salad recipe to enjoy all month long. :)


On Tuesdays, I usually do spin class at my gym so I don't get home until a little later. Last Tuesday, I about fainted when I came home from the class and let me tell you-it wasn't from the sweat, calories, tears (just kidding), I had just sweated out in the spin room (lucky bike).

Billy had dinner ready for us. Both of us. It's not that this a rare occasion or that Billy doesn't know how to cook, it's just a bigger deal to me when he does (especially when he surprises me) since I'm a pescatarian and it isn't the easiest thing to plan a dinner that the both of us can enjoy and eat together. It's also a big deal because typically I'm all whiney ("UGH! Now I have to cook?! I'm sooo tired.) and ready to stuff my face with anything in the pantry after spin, and what he made for us was healthy and a salad.

I'm not sure if it's just my man, but Billy doesn't consider a salad a dinner MEAL. He typically wants to add something with it.
How many men do you know that are the same way?

This salad surprised both of us, but more so Billy. He LOVED it. This salad is filling, perfect for the summer (so fresh, light, and yummy!), and pretty easy to put together. This salad will become a staple in your home in the summer, I promise (that is if you like shrimp!). I've made it three times already. The original recipe didn't call for shrimp, but we think it's so much better with it. Billy just grilled some shrimp before tossing together the salad ingredients.


Grilled Shrimp Taco Salad with Cilantro Lime Vinaigrette
adapted from the Everygirl


Ingredients:
2 flour tortillas
1 lb. grilled shrimp (medium or large)
3 cups romaine lettuce, chopped (we added in some spinach too)
1 cup corn
1 cup black beans
1 cup cheddar cheese, shredded (I didn't add much on mine to make it healthier)
1/4 red bell pepper
15 chery tomatoes, halved
1/2 avocado, chopped

Vinaigrette Ingredients:
1 tbls fresh lime juice
1 tbls cilanto, finely chopped
2 tbls EVOO
1 tbls red wine vinegar
1/2 tsp. salt
Pinch of pepper

Directions: Preheat oven to 350 degrees. Using an oven safe glass bowl, place bowl upside down on a baking sheet. Use hands to mold flour tortilla to bowl and bake for 10 minutes or until tortilla is golden brown. Repeat with second tortilla (or use two bowls).

While tortillas are baking, whisk together lime juice, olive oil, vinegar, salt and pepper to form cilantro lime vinaigrette. Once tortillas are baked, fill shell with beans, corn, lettuce, tomatoes, pepper, cheese, avocado, and top with vinaigrette.

*Alternative-We didn't use the tortilla bowls. Instead, we just crushed up some tortilla chips in the bottom of the bowl. You can do whatever you'd prefer!


Do any of your men consider a salad a meal?
Have them try this one!

*If you leave a comment saying Billy is the bomb.com for making this--you get an extra entry in my giveaway. Just kidding-kind of. ;)

Who else wants to eat anything/everything in sight after an hour spin class?


PS-Welcome to my MAY sponsors...SO excited to have you. Girls, go check them out on my right sidebar---> I love finding new blogs! :)

Have you entered my Kiki La'Rue GIVEAWAY? You could win this dress that I'm currently obsessed with...

Enter HERE

You can pick from the cutest tops, dresses, or jewelry!

have a great day!