Grilled-Shrimp Taco Salad

Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tsp. oil. Bake, tossing halfway through, until crispy, about 8 minutes. Season with salt and pepper. 

In a skillet, toast the cumin seeds over medium-low heat, shaking the skillet, until fragrant, about 2 minutes. In a blender, puree the remaining 1/2 cup oil with the cumin seeds, orange zest and juice, and garlic; season the dressing. 

Heat a grill or large grill pan over medium-high. In a medium bowl, toss the shrimp with 3 tbsp. dressing, 1 tsp. salt and 1/2 tsp. pepper. Thread onto skewers. Grill until the shrimp are just opaque in center, about 3 minutes per side. 

Brush the cut sides of the romaine hearts with 1 tbsp. dressing; season with salt and pepper. Working in batches, grill, cut-side down, until grill marks form, about 2 minutes. Thinly slice and toss with the cilantro; season. Divide among 4 plates. Top with the shrimp, mango, feta, and radishes. Drizzle with the remaining dressing. Top with the tortilla strips.

Price per serving: $4.45