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A fresh and delicious shrimp and avocado taco salad in a bowl

Shrimp and Avocado Taco Salad

A refreshing taco salad with shrimp, avocado, and mixed greens, topped with a zesty dressing and served in a taco shell or bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 pound large shrimp peeled and deveined
  • 2 ripe avocados diced
  • 1 cup mixed greens
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/4 cup cilantro chopped
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 6 corn tortillas crushed
  • 1/4 cup crumbled queso fresco
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Season shrimp with salt and pepper.
  3. Sauté shrimp in a pan with oil over medium-high heat for 2-3 minutes per side, until pink and cooked through.
  4. Chop avocado into small pieces.
  5. Combine cooked shrimp, chopped avocado, and any other desired salad ingredients in a bowl.
  6. Toss salad gently to combine.
  7. Serve salad in a taco shell or bowl, garnished with desired toppings.
  8. Garnish with additional ingredients such as lime wedges, cilantro, or salsa, if desired.
  9. Chill salad in the refrigerator for at least 30 minutes to allow flavors to meld.
  10. Serve chilled salad and enjoy.