How To Make Shrimp and Avocado Taco Salad
Our taco salad comes with a piquant cilantro-lime vinaigrette for a more tasteful meal! Whip this up in just 30 minutes or less.
Serves:
Ingredients
- 1lbshrimplarge, peeled and deveined
- 1tbspolive oil
- 1tspchili powder
- 1tspground cumin
- salt and freshly ground black pepper
- 1romaine lettucehead, chopped into bite sized pieces
- 1cupgrape tomatoessliced in half
- 1cupfrozen corncooked to thaw
- â…“cupred onionchopped
- 2,avocadosdiced
- â…”cup cotija cheesecrumbled
- 4ozblue corn tortilla chipsfor serving
For Cilantro-Lime Vinaigrette:
- ¼cupolive oilplus 2 tbsp
- ¼cuplime juice
- 1garlic cloveminced
- 2tsphoney
- ¼cupcilantrofinely chopped
- salt and pepperto taste
Instructions
-
Heat oil in a 12-inch non-stick skillet over medium-high heat.
-
Add shrimp, then sprinkle in chili powder, cumin and season with salt and pepper to taste.
-
Toss to combine.
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Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
Cilantro-Lime Vinaigrette:
-
Whisk the olive oil, lime juice, garlic, honey, cilantro, salt, and pepper in a bowl or jar.
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Divide lettuce among 4 plates.
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Top with shrimp, tomatoes, corn, red onion, diced avocado.
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Pour the cilantro-lime vinaigrette over each serving and sprinkle with cotija cheese.
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Serve with crumbled tortillas chips, and enjoy!
Nutrition
- Calories:Â 2973.17kcal
- Fat:Â 279.03g
- Saturated Fat:Â 54.81g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 182.88g
- Polyunsaturated Fat:Â 29.79g
- Carbohydrates:Â 88.88g
- Fiber:Â 17.16g
- Sugar:Â 17.96g
- Protein:Â 49.78g
- Cholesterol:Â 262.88mg
- Sodium:Â 2716.32mg
- Calcium:Â 1217.63mg
- Potassium:Â 1915.67mg
- Iron:Â 5.42mg
- Vitamin A: 779.27µg
- Vitamin C:Â 110.41mg
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