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Shrimp and Avocado Taco Salad

by Joey Firoben featured in 4 Simple Springtime Salads

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 2 tablespoons
    oil
  • 1 lb
    medium shrimp, peeled and deveined (455 g)
  • 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

Taco Seasoning

  • ½ teaspoon
    salt
  • ½ teaspoon
    black pepper
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    dried oregano
  • ¼ teaspoon
    garlic powder
  • ½ teaspoon
    chili powder

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Preparation

  1. Heat the oil in a skillet over medium-high heat.
  2. 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.
  3. 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.
  4. Serve with tortilla strips, if desired.
  5. Enjoy!
 

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