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RECIPE
14 INGREDIENTS10 STEPS45min

Shrimp and Avocado Taco Salad

4.9
7 Ratings
A simple and filling weeknight dinner, this salad has a delicious chipotle lime vinaigrette to accompany skillet-cooked shrimp and fresh avocado.
Shrimp and Avocado Taco Salad Recipe | SideChef
A simple and filling weeknight dinner, this salad has a delicious chipotle lime vinaigrette to accompany skillet-cooked shrimp and fresh avocado.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
45min
Total Time
$11.27
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
13 oz
Shrimp , deveined, peeled
3/4 cup
Cherry Tomatoes
2 heads
Small  Baby Romaine
1/3 cup
Feta Cheese
1 cup
Tortilla Chips
2
Limes , juiced, zested
1/2 cup
1 tsp
1
plus 1 tsp liquid from the can
1 tsp
2 Tbsp
Water
1 clove
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Nutrition Per Serving

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CALORIES
1041
FAT
78.4 g
PROTEIN
47.4 g
CARBS
44.3 g

Cooking Instructions

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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 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 5
Slice the Cherry Tomatoes (3/4 cup) into bite sized pieces, cut the lime wedges, and dice the Avocado (1) .
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 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 10
Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!
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Nutrition Per Serving
Calories
1041
% Daily Value*
Fat
78.4 g
101%
Saturated Fat
13.8 g
69%
Trans Fat
0.1 g
--
Cholesterol
296.1 mg
99%
Carbohydrates
44.3 g
16%
Fiber
14.1 g
50%
Sugars
16.9 g
--
Protein
47.4 g
95%
Sodium
1833.9 mg
80%
Vitamin D
0.1 µg
0%
Calcium
519.3 mg
40%
Iron
8.9 mg
49%
Potassium
1759.4 mg
37%
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