Shrimp And Avocado Taco Salad Recipe By Tasty Recipes

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SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY



Shrimp & Avocado Tostadas Recipe by Tasty image

Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper

Provided by Greg Perez

Categories     Lunch

Yield 6 tostadas

Number Of Ingredients 12

6 corn tortillas
olive oil, to taste
1 lb shrimp, peeled and deveined
1 cup english cucumber, diced
1 cup tomato, diced
1 avocado, diced
1 cup red onion, diced
1 lemon, juiced
1 lime, juiced
1 tablespoon fresh cilantro, chopped
salt, to taste
1 serrano pepper, finely chopped, optional

Steps:

  • Preheat oven to 425ºF (220ºC).
  • Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
  • Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
  • Roughly chop the shrimp and transfer to a bowl.
  • Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
  • Marinate for 10-15 minutes.
  • Spoon the shrimp mixture onto the tostadas.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams

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

SOUTHWESTERN TACO SALAD RECIPE BY TASTY



Southwestern Taco Salad Recipe by Tasty image

Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips

Provided by Tasty

Categories     Lunch

Yield 1 serving

Number Of Ingredients 18

½ avocado
½ cup cilantro, chopped
1 tablespoon lime juice
½ cup low-fat greek yogurt, plain
⅓ cup water
½ teaspoon salt
½ tablespoon garlic
½ tablespoon cumin
1 tablespoon olive oil
1 chicken breast, diced
½ packet taco seasoning
1 head romaine lettuce, chopped
1 cup cheddar jack
1 cup black beans
1 avocado, diced
1 cup corn
1 cup cherry tomatoes, halved
1 cup tortilla strips

Steps:

  • To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
  • Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
  • Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
  • Top off with the avocado salad dressing and cilantro then serve immediately.
  • Enjoy!

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY



Shrimp and Avocado Salad Recipe by Tasty image

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

1 lb jumbo shrimp
3 limes
salt, to taste
pepper, to taste
1 head romaine lettuce, chopped
½ cup cherry tomato, or grape tomato, halved
⅓ cup fresh cilantro, roughly chopped
2 avocados, chopped
4 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
1 bag blue corn tortilla chips

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



Seared Shrimp And Avocado Salad Recipe by Tasty image

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

½ lb private selection argentine shrimp, frozen
2 tablespoons olive oil
1 garlic, minced
½ teaspoon kosher salt
pepper, to taste
1 teaspoon lemon zest
4 cups mesclun greens
½ cup quinoa, cooked
½ cup cherry tomato, halved
½ cup avocado, diced
¼ cup chickpeas, roasted
2 tablespoons scallions, sliced, white part only
1 tablespoon shallot
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons dijon mustard
kosher salt, to taste
pepper, to taste
½ cup olive oil

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

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