Seafood Salad: Taco Bell Replay

Grilled shrimp, lobster meat, and whitefish on a bed of lettuce, served with a Baja Cream. Yes, please!

Does anybody besides me remember the Taco Bell Seafood Salad? Back in the days when Madonna wore her bra on the outside of her clothing, and every hairstyle needed a can of extra hold I was sitting with my family in a vinyl booth crunching on this culinary delight being mocked by two older brothers (and most of America) who were slamming burrito supremes’ into their big mouths.

What I remember most is the dressing. Thinking back, it was probably just a ranch dressing, but I was in love with that dressing and that salad. So, I’m bringing it back! I am grilling the seafood in a light lime butter and serving it with a thick Baja cream, but the rest…if you remember it…will be very chose to the Taco Bell version.

~ Baja Cream

In a medium bowl, combine 1/2 cup sour cream, 1/2 cup mayonnaise, 2 teaspoons taco seasoning, 1 seeded diced jalapeno pepper, 1/4 cup roughly chopped cilantro, juice from 1/2 lime, and season with salt to taste; mix well. Place in refrigerator until ready to use.

If you prefer a thinner dressing, add 1/4 cup heavy cream a little at a time whisking after each addition until you get the desired consistency

~ Taco Bowl

Preheat oven to 350°F. Place a tortilla shell in a tortilla baking mold that has been sprayed with cooking spray. Press the shell into the form to shape. Bake for 10-15 minutes, or until the shell is a golden brown.

~ Grilled Fish

Meanwhile, salt and pepper 1 pound white fish and 12 large shrimp. Melt 4 tablespoons of butter in a skillet over medium heat and squeeze in some lime juice. Add the whitefish to the skillet and sauté for about 2 – 3 minutes. Add the shrimp and about a 1/2 pound snow crab and continue to sauté another 2 – 3 minutes.

Turn the seafood over and sauté the other side until the seafood is opaque and the fish is flaky, about 3 minutes. Remove the seafood from heat and let drain on paper towel. I substituted lobster for the snow crab, because it is what I had on hand. To stay true to the Taco Bell version, you will want to use crab.

~ Assembling the Seafood Salad

Add a cup of chopped iceberg lettuce on the bottom of shell. For a layer of intrigue, squeeze some fresh lime juice over the lettuce. Add diced tomatoes, shredded cheddar cheese, sliced black olives, and sliced green onion. Top with seafood and serve with the dressing on the side.

Seafood Salad
Prep Time
10 mins
Cook Time
15 mins
 
Course: Main Course, Salad
Cuisine: Mexican
Keyword: Baja, salad, seafood
Servings: 4 servings
Author: Ella @ thewackyspoon.com
Ingredients
Dressing:
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 teaspoons taco seasoning
  • 1 jalapeno pepper, seeded and diced
  • ¼ cup cilantro, roughly chopped
  • Juice from 1/2 lime
  • Salt, to taste
Taco Bowl:
  • 4 10-inch flour tortilla
  • Cooking Spray
Fish & Seafood:
  • 4 tablespoons butter
  • Fresh lime juice
  • 1 pound whitefish
  • 12 large shrimp
  • 1/2 pound snow crab
Toppings
  • Iceberg lettuce
  • Dice tomatoes
  • Shredded cheddar cheese
  • Sliced black olives
  • Sliced green onion
Instructions
  1. Preheat oven to 350°F.
  2. Combine all the dressing ingredients in a bowl. Store in refrigerator until ready to use.
  3. Spray 4 taco bowl molds with cooking spray. Fit the flour tortilla into the molds and bake for 10 – 15 minutes, or until the shell is a golden brown.
  4. In a large skillet melt the butter over medium heat. Add a squeeze of fresh lime juice and add the white fish. Saute for 3 minutes. Add the shrimp and crab and saute another 3 minutes. Turn the seafood and saute the other side for 3 -4 minutes, or until the fish is opaque. Transfer the fish to a plate covered with paper towels to drain excess butter.

  5. Add some lettuce to each bowl and top with tomatoes, cheese, olives and green onion. Add a bit of each of the seafood and serve the with the Baja cream on the side.

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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

15 thoughts

  1. I love this and I hope you do this on occasion. Fast food replays done right!

    Yours is SO much better than the Taco Bell version, and Imma say it sight untasted because I know it’s true. 🙂

  2. Taco Bell didn’t do well here in Quebec. I think there is one somewhere but they came and went before we could discover this salad. And, to be honest, when driving through the States, Taco Bell is not my first choice.
    Now, that said. I would do your version in a heartbeat. Just have to find me a shell mould (or I’ll just put a tortilla on an upside down bowl, if’n I have to…
    Yummylicious! And when it comes to timelines, I never remember what was what on the music scene when I was doing something. I admire folks like you who do.

    1. I’m laughing because of course, you would not think Taco Bell when driving through the States. It is illegal to drink and drive. 🤣 Honestly, Taco Bell is bested served after the bar closes. Most of us put it behind us after a certain age, but back in the day, I could throw a few back. 😉
      Clever girl, yep, just turn that bowl upside down and bake a shell over it. I only have molds because it was a Christmas gift from the kids. (Wine and kitchen gadgets make an easy Mom gift over here. 😏)
      I do not have an ounce of musical talent, but I have a deep appreciation for it. It does seem to earmark the stages of my life.
      Thanks, Dale!

      1. Oh, I don’t doubt I could have myself back in the day. We all ended up at Sun Luck, the local Chinese restaurant – the only one open at 3 am (coz, yanno, the bars close here at 3…) and we’d stuff our faces with fried rice.
        I have my clever moments and I know what you mean about kitchen gadgets being the ultimate gifts for me over the years, too.
        Fun stuff!

        1. College kids nowadays have it so easy with the invasion of food trucks. They now have a plethora of junk food to choose from and they are parked right outside of the bars come closing time. Hello….brillant!

        2. Not over here…
          There are only a few designated spots where they are parked and only at certain times of the year. There are so many stupid rules and regulations that one is not encouraged to open one (a thought I had actually had…)

        3. Well darn! The food truck scene in the States is not only growing, but bringing us some exceptional foods. And when I visit the Chicago office on Wacker in the heart of the Loop…I appreciated the line of truck choices. It saved me so much time.

          What kind of food would you have served?

        4. I know – one of my favourite movies is “Chef” – with Jon Farvreau and John Leguizamo.
          I dunno, honestly. It would have probably been a sandwich/salad thing…

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