Best Shrimp Avocado Taco Salad Recipes

Shrimp and Avocado Taco Salad Recipe by Tasty image

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 & Avocado Taco Salad Recipe - (4.4/5) image

Provided by á-51103

Number Of Ingredients 13

1/3 cup cilantro leaves, roughly chopped, packed
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 tablespoon honey
1/2 teaspoon chili powder
Salt and pepper
1/2 pound jumbo shrimp, peeled and deveined
10 ounces romaine lettuce, chopped
1/2 cup red cabbage, shredded
1/2 cup grape or cherry tomatoes, halved
1 avocado, chopped
Coarse sea salt, optional
Blue corn tortilla chips, crushed

Steps:

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 to 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.