Shrimp and Avocado Taco Salad
This filling entree salad is going to redefine taco salad night. This light mix of shrimp, avocado, and that honey-cilantro-lime dressing with a pinch of chili powder is good! Enjoy!
- 1/3 cup packed cilantro, roughly chopped
- ¼ cup fresh lime juice
- ¼ extra virgin olive oil
- 1 tablespoon honey
- Sea Salt
- Pepper to taste
- ½ lb. jumbo shrimp (peeled and deveined)
- Romaine lettuce (chopped)
- ½ cup shredded red cabbage
- ½ c cherry tomatoes (halved)
- 1 avocado (chopped)
- Blue Corn Chips (crushed)
Combine the first six ingredients in a food processor and blend until smooth. Place shrimp in a plastic bad then add 3 tablespoons of the dressing and marinate in refrigerator for 10 minutes. Reserve remaining dressing for salad.
After shrimp has marinated, spray bottom of skillet with evoo and sauté for 1-2 minutes on each side. Set aside to cool slightly. Discard remaining marinade.
Divide lettuce and red cabbage between plates and top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt and pepper. Drizzle dressing on top and serve.