Southwestern-Style Steak Taco Salad

I found this recipe from Cooking Light magazine and I must say, it had a lot of flavor. I did; however, substitute the shrimp in the recipe for steak, as we are not seafood fans. It was a nice summer salad that isn't too difficult to make. I suggest you try this recipe. I added a little taco seasoning to the avocado sour cream to give it even more flavor. I think my adaptations, just made this recipe unhealthy and no longer considered a "Cooking Light" recipe. :) It was delicious either way, I just went with what we had on hand. 

Southwestern-Style Shrimp Taco Salad
1/4 cup lime juice
2 T olive oil
1 t ground cumin
2 t minced garlic
2 t maple syrup
2 t chipotle hot sauce
3/4 lb medium shrimp, peeled and devined (we used a steak instead)
2 ear of shucked corn (we used frozen corn, but put it on the grill)
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15oz) can black beans, rinsed and drained
3 plum tomatoes chopped (we used grape tomatoes)
2 oz. baked blue corn tortilla chips (we used regular corn tortilla chips)
1/3 cup light sour cream
1/4 cup diced peeled avocado
lime wedges (optional)

Preparation

1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp (we used steak) in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.