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Double Decker Shrimp Caesar Salad Tacos

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I know. IknowIknowIknowIknowIknow.

What have I done. How could I even. What was I thinking. Who killed JR.

These thoughts are most likely bouncin’ around noggin town right about now. And rightly so. Who do I even think I am taking one of life’s most well known prized and cherished historical food items on one of life’s most well known prized and cherished historical fast food chain menus and making it . . . healthy?

Off with her head!

But let me tell you a story.

 

We were cruisin’ back to the Midwest after spending a few days in Arkansas for ze Thanksgeebeen. We stopped at a Taco Bell to grab a snack, because we always do and it’s just what we do and have always done and will probably always do so don’t judge me. I ordered a double decker taco because why wouldn’t I? I ate it slowly, savoring the sloppy yet crunchy awesomeness that it was.

And then five minutes later as it settled in my stomach, it somehow grew boxing gloves lined with death and regret, and it beat me up from the inside out for the next 15 thousand hours. Ugh, I love it.

So as I safely drove us home with my eagle eye and acute awareness of the dangerous outside elements and my husband peacefully slumbered next to me with our warm pup in his lap and fluffy pillows all around and I’m not quite sure how we came up with this agreement but whatever, it hit me.

Well, besides the army of angry ghosts raging inside my abdomen.

“I’ll caesar salad it! Aaron I’ll make it caesarfied! Dude, wake up! I’ll make it with shrimp and bacon and little homemade croutons and I’ll stick a romaine boat inside a tortilla and bind it with creamy caesar dressing and our love will grow stronger and life will never be the same!”

He didn’t move.

Ya just gotta do this.

Double Decker Shrimp Caesar Salad Tacos:

What it took for 2 (or 4 tacos):

* 1/2 pound shrimp, peeled and deveined
* 4 slices bacon
* 1 tsp extra-virgin olive oil
* 1 slice multi-grain bread, cut into small cubes
* 1/2 tsp garlic salt
* 4 white or yellow corn tortillas
* 4 slices romaine lettuce
* parmesan shavings for garnish
* coarse salt and freshly ground pepper

for the dressing:
* 1 egg yolk
* 1 garlic clove, smashed
* 2 Tbs. anchovy paste
* 1 tsp Dijon mustard
* 1/2 cup extra-virgin olive oil
* 1 Tbs fresh lemon juice
* 1/2 tsp worcestershire sauce
* 2 Tbs. freshly grated parmesan cheese

Preheat oven to 450.

Heat a large skillet over medium. Add the bacon and cook until crispy and the fat has rendered, 7 to 10 minutes. Remove the bacon from the pan and set aside on some paper towels to drain. Then just break it up into pieces. Eat a piece just to make sure you did it right. Maybe eat another juuuuust to be positively sure.

Back in the pan, add the shrimp and sear in the delicious bacon fat on one side for three minutes. Flip and sear a minute or two more. Remove from heat.

Toss the bread cubes with the tsp of oil and the garlic salt. Toast in toaster oven (or regular one) for about 5 minutes, until crispy and golden brown.

In a food processor, add the egg yolk, clove and anchovy paste. Pulse to combine. With the motor running, add the oil in a thin stream. Lastly, add the lemon, parmesan and worcestershire sauce. Give it one more blitz. Taste it. Reedic.

Take your tortillas and position them between the cups on the back of a muffin tin. Slide them into the oven for 3 minutes until nice and crispy. I discovered this cool technique here!

Spread the inside of the each tortilla with the dressing. Then nestle a romaine boat right down inside each tortilla. Tuck the shrimp, bacon, croutons, another drizzle of the caesar dressing and some good parmesan shavings inside each taco. Maybe give it a couple grinds of pepper? Why not.

Go ahead and sextepletuple this recipe for the love.

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30 Responses to Double Decker Shrimp Caesar Salad Tacos

  1. Laurie {Simply Scratch} November 30, 2012 at 8:22 am #

    Ohhhh me goodness Bev! You’ve done it again… Love this!

  2. claire @ the realistic nutritionist November 30, 2012 at 8:56 am #

    It’s like a taco and a salad did it, and then made weird looking babies. I’d eat those for sure though. (not babies, oh god that’s weird, the taco salads).

  3. Ashley November 30, 2012 at 9:06 am #

    Whoaaaaaaa. I want this! I need to pick up some shrimpys on the way home tonight – I know their fate!

  4. Mandie @ Oh So Decadent November 30, 2012 at 9:13 am #

    I know that Taco Bell feeling, it’s why I try to refrain from purchasing it as much as possible, but I know the feeling. It’s hard to replicate the greasy, god-only-knows-what’s-in-it deliciousness that is Taco Bell. But this caesar salad taco looks delicious! The perfect way to get your Taco Bell fixins’ without the abdominal cramps haha.

  5. Heather (Heather's Dish) November 30, 2012 at 9:40 am #

    Ugh I love you. Croutons in a taco? PUHLEASE!

  6. Elizabeth@ Food Ramblings November 30, 2012 at 9:40 am #

    these look awesome!!! i heart shrimp

  7. Amy November 30, 2012 at 10:04 am #

    But more importantly, how clever are you to use an upside down muffin tin to hold up your tortillas? Friggin’ genius, woman! GENIUS.

  8. carrian November 30, 2012 at 10:18 am #

    ugh!! I just hate that feeling! So glad you at least had some creative inspiration from it

  9. Lauren @ Climbing Grier Mountain November 30, 2012 at 10:20 am #

    Gorgeous, Bev! These shrimp tacos look AH-mazing. Have a great weekend!

  10. Vita @ Juicer Depot November 30, 2012 at 10:25 am #

    I love the taco shell technique. Such a great idea. This will save time instead of warming them up one by one in a pan.

  11. Villy @ For the love of Feeding November 30, 2012 at 10:33 am #

    Seriously mouthwatering stuff..

  12. marla November 30, 2012 at 11:36 am #

    Totally love these. Bring some over for lunch please.

  13. Katie @ Blonde Ambition November 30, 2012 at 2:00 pm #

    Totes saw that muffin tin taco shell trick on Pinterest. Awesome idea. I think I can get behind this caesar salad taco thing too!

  14. Kari@Loaves n Dishes November 30, 2012 at 2:03 pm #

    I adore the new Cantina menu at Taco Bell, but it is more expensive. I end up paying 5 bucks for my veggie burrito instead of my usual dollar something.

    After the giant Thanksgiving feast, I am so ready for some healthy recipes. I’m totally digging these tacos!

  15. the 3volution of j3nn November 30, 2012 at 2:14 pm #

    I’m obsessed with tacos. Shrimp tacos are soooo good but I definitely don’t have them as often as I’d like to. Must change that! :)

  16. Gaby November 30, 2012 at 2:57 pm #

    really though, why aren’t we neighbors. I’m obsessed with these

  17. Cassie | Bake Your Day November 30, 2012 at 3:11 pm #

    Gorrrrgeous. The bacon is a winner, for sure.

  18. Sharla November 30, 2012 at 4:20 pm #

    I would never judge you for eating Taco Heya – sometimes it’s just what ya gotta do! But honestly these look 100 times better than anything I’ve ever had there – can’t wait to try it!

  19. Lisa | With Style and Grace November 30, 2012 at 4:26 pm #

    OMG YUM!!!

  20. Loretta | A Finn In The Kitchen December 1, 2012 at 8:17 pm #

    Sure beats Taco Bell any day.

  21. Leslie December 1, 2012 at 10:57 pm #

    Well thanks a lot Bev it is 11pm & these look so good now I’m hungry. But really thanks also for the bonus KS taco seasoning recipe.

  22. Emily @ Life on Food December 2, 2012 at 4:43 am #

    I hate it when things I like to eat make my stomach feel yucky afterwards. I still eat them all but my husband just shakes his head knowing what is to come. I love these tacos. They are so simple with few ingredients but they are the very best ingredients.

  23. Nicole @ Lapetitebaker December 2, 2012 at 1:41 pm #

    Taco Bell is always my weakness and on road trips, its a must. These taco’s look better then any fast food restaurant though. And the combination of shrimp and caesar dressing, yummy!

  24. Jess @ Feast With Me December 2, 2012 at 3:54 pm #

    Not gonna lie – this just blew my mind.

    For reals. I am making this as soon as I can get my hands on some shrimp. And my boyfriend will not get how awesome they are, because salad is in the name, but I will. Maybe I’ll just eat them myself and not share with him ;)

  25. Julia {The Roasted Root} December 2, 2012 at 6:10 pm #

    As much as Taco Bell hurts so good, I’d take your double decker over theirs any day ;) This is a fantastic idea – adore Cesar salad and your crispy croutons look wonderful with that shrimp. You have some great ideas, lady!

  26. Lindsay @ Pinch of Yum December 2, 2012 at 11:57 pm #

    A shrimpy winner! Yum! Love the tortilla toasting trick, too.

  27. shelly (cookies and cups) December 3, 2012 at 6:54 am #

    You have pretty good ideas. Like really pretty good!

  28. Michelle December 3, 2012 at 4:28 pm #

    Love that you added bacon! And the baked taco shells! I do a similar thing by weaving them through the oven rack thingy. But that often results in burns. Maybe I’ll try your way. :)

  29. Ardex Sd P December 8, 2012 at 9:05 am #

    What an awesome concept!

Trackbacks/Pingbacks

  1. Breakfast Egg Tacos | Juicer Depot - December 5, 2012

    [...] You can also take your corn tortilla and position them between the cups on the back of a muffin tin.  Then put them into a 450 degree oven for 3 – 5 minutes until nice and crispy.  I found this cool technique from bevcooks.com. [...]

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