Shrimp and Avocado Taco Salad
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August 27, 2019
Persons
2
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
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
- 1/2 lb jumbo shrimp, peeled and deveined
- 10 oz 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
Instructions
- 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.
Nutrition Facts
Shrimp and Avocado Taco Salad
Serves: 2 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 563.06 kcal | |
| % Daily Value* | ||
| Total Fat 43.6 g | 67.1% | |
| Saturated Fat 6.27 g | 31.4% | |
| Trans Fat 0.02 g | ||
| Cholesterol 142.88 mg | 47.6% | |
| Sodium 1138.21 mg | 47.4% | |
| Total Carbohydrate 29.83 g | 9.9% | |
| Dietary Fiber 11.42 g | 45.7% | |
| Sugars 13.39 g | ||
| Protein 20.28 g | ||
| Vitamin A 81.61 % | Vitamin C 46.16 % | |
| Calcium 14.82 % | Iron 16.42 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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