Shrimp Avocado Taco Salad Recipe 445 Food

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SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY



Shrimp and Avocado Taco Salad Recipe by Tasty image

Here's what you need: oil, medium shrimp, large head romaine lettuce, tomatoes, jalapeño, red onion, fresh cilantro, large avocado, salt, lime juice, salt, black pepper, ground cumin, dried oregano, garlic powder, chili powder

Provided by Joey Firoben

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons oil
1 lb medium shrimp, peeled and deveined
1 large head romaine lettuce, chopped
4 tomatoes, diced
½ jalapeño, deseeded and finely diced, optional
¼ red onion, finely diced
2 tablespoons fresh cilantro, minced
1 large avocado, diced
½ teaspoon salt
2 tablespoons lime juice, or 1 lime
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon chili powder

Steps:

  • Heat the oil in a skillet over medium-high heat.
  • Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
  • In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
  • Serve with tortilla strips, if desired.
  • Enjoy!

Nutrition Facts : Calories 285 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

SHRIMP TACO SALAD



Shrimp Taco Salad image

This is a recipe I got from a magazine. It is, without a doubt, the best salad I've ever had! Maybe some of you will think so, too! It looks like alot of ingredients, but it's so quick and easy to throw together! My husband requests this ALL THE TIME! The dressing is really a nice mix, too.

Provided by ciao4293

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1 small onion, finely diced
3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
2 tablespoons finely diced red bell peppers
6 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 (8 ounce) package ready to eat salad greens
1 medium tomatoes, chopped
1 (8 ounce) can black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese

Steps:

  • Remove shrimp tails.
  • Place shrimp in bowl, sprinkle with half of the taco seasoning.
  • Set aside.
  • In another bowl, combine 1/2 cup
  • oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
  • This will be your salad dressing.
  • In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
  • Sprinkle with remaining taco seasoning.
  • In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
  • In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
  • Drizzle dressing all over the mix.
  • Sprinkle with cheese and toss.

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