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.
- 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
- 4 10-inch flour tortilla
- Cooking Spray
- 4 tablespoons butter
- Fresh lime juice
- 1 pound whitefish
- 12 large shrimp
- 1/2 pound snow crab
- Iceberg lettuce
- Dice tomatoes
- Shredded cheddar cheese
- Sliced black olives
- Sliced green onion
Preheat oven to 350°F.
Combine all the dressing ingredients in a bowl. Store in refrigerator until ready to use.
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.
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.
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.