For a satisfying Tex-Mex inspired salad that is ready in less than 30 minutes, toss together romaine hearts, pickled jalapenos, pepitas and shrimp with a creamy cotija dressing. Top with crispy tortilla strips for a crunchy finish!
Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside.
Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel¿lined plate; season with salt and pepper. Let cool, then break each strip in half.
Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper.
Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese.
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Photograph by Ryan Dausch
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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