Shrimp Avocado Taco Salad is loaded with crisp avocados, tomatoes, red cabbage, and dark beans. The shrimp cook in a mix of delectable taco seasonings. Serve it with some tortilla chips and this plate of mixed greens is remarkable!
Shrimp are the star of this delightful serving of mixed greens since I've been desiring them for quite a long time and had a major pack in the cooler to go through. I defrosted then marinated them in a basic yet delicious blend of additional virgin olive oil, nectar, cilantro, lime juice, and bean stew powder to give them a tart bean stew sweet-taste.
Reward? A similar dressing used to marinate the shrimp is prepared with the serving of mixed greens sparing heaps of time. That is to say, you don't utilize the marinade as the dressing since, net, rather the tart dressing is separated into equal parts taking out two targets with one shot. I'll take it!
Combined with fresh grape tomatoes, crisp lettuces, rich avocado, and crunchy tortilla chips, this serving of mixed greens is going to destroy all other taco plates of mixed greens. The crunch, the freshness, the flavor – ALL THE THINGS! However, particularly that dressing, man, I LOVED it!
This plate of mixed greens is a snap to make, to a great extent on account of the way that, as I referenced, the shrimp marinade and serving of mixed greens dressing are one in the equivalent. Basically consolidate 1/4 container every additional virgin olive oil and new lime juice with 1/3 glass stuffed new cilantro, 1 Tablespoon nectar, 1/2 teaspoon stew powder, salt, and pepper in a little nourishment processor or blender at that point procedure until smooth.
Also try our recipe Shrimp, Asparagus and Avocado Salad
Description Shrimp and Avocado Taco Salad is a delicious gluten-free salad recipe with a shrimp marinade that doubles as the salad dressing. Fresh, easy, and filling!
Ingredients
- 1/3 cup packed cilantro leaves, roughly chopped
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- salt and pepper
- 1/2lb jumbo shrimp, peeled and deveined
- 10oz chopped romaine lettuce
- 1/2 cup shredded red cabbage
- 1/2 cup grape or cherry tomatoes, halved
- 1 avocado, chopped
- coarse sea salt (optional)
- blue corn tortilla chips, crushed
Directions
- Combine the first six ingredients in a food processor or blender then process until smooth. Place shrimp in a plastic bag then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve remaining dressing for salad dressing.
- After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade.
- Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.
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