Shrimp and Avocado Taco Salad
with honey-adobo dressing / tortilla chips
This is a new combination of flavors in a perennial favorite of the Cook Smarts community - the taco salad! This unique version is topped with shrimp and avocados and finished with a spicy and sweet dressing. Tortilla chips add great crunch - they're good crumbled over top or just served alongside the salad.
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Bell peppers, any color - 2 , diced
- Lettuce - 8 oz , chopped (any crisp variety like romaine)
- Tomatoes, medium - 1 , chopped
- Avocados - 1 , chopped
- Black beans (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Cumin - 1/2 tsp
- Lime juice - 2 tsp
- Tortilla chips - 4 cups
- Garlic - 1 clove , chopped
- Lime juice - 1 Tbsp
- Honey - 1 Tbsp
- Adobo sauce - 2 tsp (usually found with canned chipotle peppers)
- Cumin - 1/2 tsp
- Oil, cooking - 4 Tbsp
Prep
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Shrimp - Defrost, rinse, and pat dry.
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Make dressing - Chop garlic. Whisk together garlic, lime juice (portion for dressing), honey, adobo sauce, and cumin (portion for dressing). Add oil (portion for dressing) while whisking. (Can be done up to 5 days ahead)
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Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a skillet or frying pan with oil (portion for salad) over medium heat. Add bell peppers and saute until tender, ~3 minutes.
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To bell peppers, add shrimp with cumin (portion for salad) and saute until opaque and cooked through, 4 to 5 minutes. Remove from heat and stir in beans. Squeeze lime juice (portion for salad) over top. Season with some salt and pepper.
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Assemble salads by tossing together lettuce, tomatoes, avocados, bell peppers, beans, and shrimp. Add vinaigrette until dressed to your liking. Crumble tortilla chips over the top. Enjoy!
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