Shrimp Fajita Taco Salad

Preparation

Preheat oven to 350°F.

Place 6 medium-large size ramekins or oven safe bowls on a baking sheet flipped so they are bottom-side up. Coat with non-stick cooking spray. Brush each tortilla with olive oil on both sides and sprinkle with salt and pepper. Place one tortilla over each ramekin or bowl. Bake for 20 minutes. Once they’re cool enough to handle, remove each one from the baking sheet and set aside.

Heat olive oil in a large skillet over medium and add the pepper and onion fajita blend. Mix with half of the fajita seasoning and cook for 5 minutes until they are soft and slightly caramelized. Remove from the pan and place in a medium-size bowl.

Prepare rice according to package instructions. Fold the rice into your peppers and onions mixture.

Using the same pan over low-medium heat, add shrimp and the other half of the fajita seasoning, and cook for 2 to 3 minutes on each side until they are just opaque.

Put a 1/4 cup scoop of the rice mixture into the bottom of each taco shell bowl. Evenly distribute the shredded lettuce among your bowls. Next, evenly distribute the remaining rice mixture into each bowl over top of the lettuce.

Squeeze the lime juice over top of the rice mixture.

Divide the shrimp among your bowls, about 5 shrimp per bowl.

Top with the diced avocado and cilantro.

Stir the ranch dressing and salsa together. Pour over each taco salad & dive in!