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SideChef
Recipes
Lunch
Shrimp and Avocado Taco Salad

15 INGREDIENTS • 10 STEPS • 45MINS

Shrimp and Avocado Taco Salad

Recipe
4.9
7 ratings
This tacolicious salad with avocado and shrimps is the definition of volume eating. It has everything you'd want: it's healthy yet flavorful, creamy but with a good crunch, zesty yet sweet. A simple and filling weeknight dinner for any taste. This salad has a delicious chipotle lime vinaigrette to accompany skillet-cooked shrimp and fresh avocado.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This tacolicious salad with avocado and shrimps is the definition of volume eating. It has everything you'd want: it's healthy yet flavorful, creamy but with a good crunch, zesty yet sweet. A simple and filling weeknight dinner for any taste. This salad has a delicious chipotle lime vinaigrette to accompany skillet-cooked shrimp and fresh avocado.
45MINS
Total Time
$10.39
Cost Per Serving
Ingredients
Servings
2
us / metric
Fresh Cilantro
1/2 cup
Fresh Cilantro
Salad
Shrimp
13 oz
Shrimp, deveined, peeled
Cherry Tomato
3/4 cup
Cherry Tomato
Lime
1
Lime
Avocado
1
Avocado
Baby Romaine
2 heads
Small Baby Romaine
Feta Cheese
1/3 cup
Feta Cheese
Tortilla Chips
1 cup
Tortilla Chips
Dressing
Lime
2
Limes, juiced, zested
Olive Oil
1/2 cup
Olive Oil
Honey
1 tsp
Honey
Chipotle Peppers in Adobo Sauce
1
Chipotle Peppers in Adobo Sauce
plus 1 tsp liquid from the can
Salt
1 tsp
Salt
Water
2 Tbsp
Water
Garlic
1 clove
Garlic
Nutrition Per Serving
VIEW ALL
Calories
1021
Fat
76.1 g
Protein
47.5 g
Carbs
45.3 g
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Shrimp and Avocado Taco Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Zest and juice the Limes (2) and roughly chop the Garlic (1 clove).
step 1 Zest and juice the Limes (2) and roughly chop the Garlic (1 clove).
step 2
Combine the zest and juice of the lime, Olive Oil (1/2 cup), Honey (1 tsp), Chipotle Peppers in Adobo Sauce (1) (plus 1 tsp liquid from the can), Salt (1 tsp), Water (2 Tbsp), Garlic, and Fresh Cilantro (1/2 cup) in a blender or food processor.
step 2 Combine the zest and juice of the lime, Olive Oil (1/2 cup), Honey (1 tsp), Chipotle Peppers in Adobo Sauce (1) (plus 1 tsp liquid from the can), Salt (1 tsp), Water (2 Tbsp), Garlic, and Fresh Cilantro (1/2 cup) in a blender or food processor.
step 3
Blend until smooth.
step 3 Blend until smooth.
step 4
Combine half the dressing in a bowl or resealable bag with the Shrimp (13 oz). Set in the fridge to marinate while you prepare the salad, at least 20 minutes or up to one hour.
step 4 Combine half the dressing in a bowl or resealable bag with the Shrimp (13 oz). Set in the fridge to marinate while you prepare the salad, at least 20 minutes or up to one hour.
step 5
Slice the Cherry Tomato (3/4 cup) into bite sized pieces, cut the Lime (1) wedges, and dice the Avocado (1).
step 5 Slice the Cherry Tomato (3/4 cup) into bite sized pieces, cut the Lime (1) wedges, and dice the Avocado (1).
step 6
Wash and gently tear apart the Baby Romaine (2 heads).
step 6 Wash and gently tear apart the Baby Romaine (2 heads).
step 7
Place Tortilla Chips (1 cup) in a plastic zip top bag and crush with your hands.
step 7 Place Tortilla Chips (1 cup) in a plastic zip top bag and crush with your hands.
step 8
Combine the romaine lettuce, tomatoes, avocado, tortillas, Feta Cheese (1/3 cup), and remaining dressing in a salad bowl. Wait to toss until ready to serve.
step 8 Combine the romaine lettuce, tomatoes, avocado, tortillas, Feta Cheese (1/3 cup), and remaining dressing in a salad bowl. Wait to toss until ready to serve.
step 9
Heat a heavy skillet over medium-high heat. Add in the shrimp and cook for about 2 minutes per side or until cooked through and bright pink.
step 9 Heat a heavy skillet over medium-high heat. Add in the shrimp and cook for about 2 minutes per side or until cooked through and bright pink.
step 10
Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!
step 10 Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!
Tags
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Lunch
Fish & Seafood
Cinco de Mayo
Healthy
Dinner
Game Day
Quick & Easy
Salad
Shellfish
Spring
Mexican
Summer
Vegetables
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