Preheat the oven to 300’F and line a baking sheet with parchment paper.
Pepitas: Toss pepitas in a small bowl with lime juice, maple syrup, chili powder, cayenne pepper and sea salt. Mix well to evenly coat the pepitas with spices. Spread pepitas in an even layer on the prepared sheet tray. Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
Increase oven temperature to 400’F. Using the same baking sheet, line with a fresh sheet of parchment paper.
Tortilla strips: Cut corn tortillas in half horizontally, then cut into thin vertical strips approx; a quarter of an inch wide. Toss the tortilla strips with a small amount of olive oil (or spray with olive oil spray); season with tajin and sea salt to taste. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. In a large skillet, heat olive oil over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Assemble the salad with the romaine lettuce, cabbage, shrimp, black beans, corn, radishes, red onions, tomatoes, avocado, and generous dollops of cilantro lime crema. Garnish with tortilla strips, pepitas, cotija cheese, fresh cilantro and lime wedges. Enjoy!
