Best 4 Shrimp And Avocado Taco Salad Recipe By Tasty Recipes
**Shrimp and Avocado Taco Salad: A Delightful Fusion of Mexican and Californian Cuisine**
Indulge in a culinary journey that harmoniously blends the vibrant flavors of Mexican and Californian cuisines. The Shrimp and Avocado Taco Salad is a tantalizing dish that artfully combines succulent shrimp, creamy avocado, crisp lettuce, and a medley of zesty toppings, all nestled in a crunchy tortilla bowl. This recipe elevates the classic taco salad by introducing a delightful assortment of fresh and flavorful ingredients. Get ready to embark on a taste adventure that will leave your palate craving more.
**Additional Recipes Included:**
1. **Easy Guacamole:**
Elevate your taco salad experience with this simple yet delectable guacamole recipe. Made with ripe avocados, zesty lime juice, fresh cilantro, and a hint of garlic, this creamy and flavorful dip will add an extra layer of richness and freshness to your salad.
2. **Pico de Gallo:**
Add a pop of vibrant colors and tangy flavors with this classic Mexican salsa. Combining diced tomatoes, onions, cilantro, jalapeños, and a touch of lime juice, pico de gallo brings a refreshing acidity and a delightful crunch to your taco salad.
3. **Sour Cream Chipotle Sauce:**
If you crave a creamy and tangy sauce with a hint of smokiness, this sour cream chipotle sauce is the perfect choice. Combining sour cream, mayonnaise, chipotle peppers in adobo, and a blend of spices, this sauce adds a delightful savory and smoky dimension to your taco salad.
4. **Mexican Rice:**
Round out your meal with a side of fluffy and flavorful Mexican rice. Cooked with aromatic long-grain rice, a medley of spices, and a touch of tomato sauce, this classic Mexican dish complements the shrimp and avocado taco salad perfectly.
SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
- Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
- Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
- In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
- Toss salad with dressing. Add Shrimp and toss.
- Add tortilla chips to the sides of the bowls.
- Enjoy!
Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
SPICY SHRIMP TACOS WITH AVOCADO
These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
- Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 57.7 g, Cholesterol 185.2 mg, Fat 27.5 g, Fiber 11.7 g, Protein 28 g, SaturatedFat 7 g, Sodium 1332.4 mg, Sugar 5.4 g
SHRIMP TACO SALAD
I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour. -Ellen Morrell, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 383 calories, Fat 27g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
Tips for Making Shrimp and Avocado Taco Salad:
- Use fresh, high-quality ingredients for the best flavor. - If you don't have a grill, you can cook the shrimp in a skillet over medium heat. - If you're using frozen shrimp, thaw them completely before cooking. - Don't overcook the shrimp, or they will become tough. - You can use any type of taco seasoning you like. - If you don't have any taco seasoning, you can make your own by mixing together chili powder, cumin, paprika, garlic powder, and salt. - Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or corn. - Top the salad with your favorite taco toppings, such as shredded cheese, sour cream, and guacamole.Conclusion:
Shrimp and avocado taco salad is a delicious and healthy meal that is perfect for a quick and easy dinner. It is packed with protein, healthy fats, and fiber, and it is also low in calories. This salad is also a great way to use up leftover shrimp. So next time you're looking for a healthy and satisfying meal, give this shrimp and avocado taco salad a try.
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