Shrimp and Avocado Taco Salad
with honey-adobo dressing / tortilla chips

Name: Shrimp and Avocado Taco Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 2 Bell peppers, any color, diced; 8 oz Lettuce, chopped (any crisp variety like romaine); 1 Tomatoes, medium, chopped; 1 Avocados, chopped; 1 can Black beans (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 tsp Cumin; 2 tsp Lime juice; 4 cups Tortilla chips; 1 clove Garlic, chopped; 1 Tbsp Lime juice; 1 Tbsp Honey; 2 tsp Adobo sauce (usually found with canned chipotle peppers); 1/2 tsp Cumin; 4 Tbsp Oil, cooking

Active: 30 Total: 30

Original GF Paleo Vegetarian

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

Metric

Servings:

Shrimp and Avocado Taco Salad:

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

Honey-Adobo Dressing:

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

Shrimp - Defrost, rinse, and pat dry.
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)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Lettuce / Tomatoes / Avocados - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a skillet or frying pan with oil (portion for salad) over medium heat. Add bell peppers and saute until tender, ~3 minutes.
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.
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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