How To Make The Best Mexican Prawn Avocado Taco Salad
This delicious recipe is traditionally made with simple ingredients, but this one takes advantage of a few new and exciting items to change the flavor profile. With avocado prawn ceviche, avocado-tomato salsa, and mango mint dressing, you’ll have a summer staple that you can make over and again!
Why you should start eating more salads
Salads are a great way to get your daily dose of fruits and vegetables, without having to go through the hassle of cooking them. Plus, they’re usually light and refreshing, which is great on a hot day. Here are some reasons why you should start eating more salads:
-They’re healthy: Salads are a good way to get your daily dose of fruits and vegetables, without having to go through the hassle of cooking them. Plus, they’re usually light and refreshing, which is great on a hot day.
-They’re versatile: Salads can be made with any kind of protein or vegetable you have in the house. You can even mix and match different ingredients to create your own unique salad recipe.
-They’re affordable: Salads are usually much cheaper than buying pre-made meals or snacks. Plus, they’re easy to make, so you can prepare them quickly anytime you have time.
How to make a Mexican Prawn Avocado Taco Salad
If there’s one type of taco salad that’s sure to please, it’s the Mexican prawn avocado version. The combination of creamy avocado with crispy shrimp and salty tortilla strips is a perfect match, and it can be enjoyed as a light lunch or a hearty dinner. Here are our tips on how to make the best Mexican prawn avocado taco salad:
1. Start by cooking the shrimp until they are pink and just cooked through. This should take around 3 minutes in a pan on medium heat.
2. Meanwhile, mix together the avocado, tomatoes, cilantro and lime juice in a bowl. Season with salt and pepper to taste.
3. Once the shrimp have cooked, remove them from the pan and place them onto a serving platter. Top them with the avocado mixture and tortilla strips. Serve immediately .
-1/2 a ripe avocado
-1/4 red onion
-1/4 red pepper
-2 tablespoons olive oil
-2 tablespoons white balsamic vinegar
-1 tablespoon Dijon mustard
-1 teaspoon smoked paprika
-1 teaspoon garlic powder
-1/2 teaspoon salt
-8 ounces large cooked Mexican prawns, peeled and deveined (see note)
-8 cups mixed salad greens
Instructions: In a medium bowl, combine the avocado, onion, red pepper, olive oil, white balsamic vinegar, Dijon mustard, smoked paprika, garlic powder, and salt. Mix well. Add the prawns and mix again. Divide the salad evenly among 4 plates.
If you’re looking for a delicious and easy Mexican seafood dish, you need to try this prawn avocado taco salad! It’s made with lightly cooked prawns, juicy avocado, and crisp lettuce leaves. Plus, it’s perfect for summertime dining! I don’t know about you, but I love prawns. They’re one of those foods that I can never get enough of. Whether it’s as a salad or a main dish, prawns are always my first option. And since I’m always on the lookout for new ways to prepare them, I was delighted when this prawn avocado taco salad recipe came to mind! My other two recipes for prawns (prawns with lime and prawns in chilli lime sauce) are popular too, so this is not only an easy recipe to make but also one that will be appreciated by everyone around the table!
Prawn Avocado Taco Salad Recipe Prep time: 10 mins Total time: 10 mins
The perfect salad
Mexican Prawn Avocado Taco Salad is a delicious and healthy dish that is perfect for a summer picnic or barbeque. It is quick and easy to make, so you can enjoy a delicious and nutritious meal in no time at all.
-1/2 a red onion
-1/2 a red pepper
-1/4 cup chopped cilantro
-1/4 cup diced tomatoes
-1/4 cup diced green bell pepper
-1/4 cup diced jalapeño pepper
-1/2 teaspoon garlic powder
-1/2 teaspoon chili powder
-1 tablespoon olive oil
-12 large shrimp, peeled and deveined (see notes)
-3 tablespoons fish sauce (or 1 tablespoon soy sauce)
-6 tablespoons lime juice
-10 corn tortillas, warmed on the stove (see notes)
1. In a large bowl, combine the avocado, onion, red pepper, cilantro, tomatoes, bell pepper, jalapeño pepper, garlic powder and chili powder. Drizzle with the olive oil and stir until the vegetables are covered.
2. Add the shrimp and fish sauce and mix gently to combine, making sure not to break up the shrimp.
3. Add lime juice and stir again until all of the shrimp are coated with the lime juice
4. Cover and refrigerate at least one hour before serving.
5. To serve, spoon a bit of each garnish onto your tortilla (e.g., avocado, onion, bell pepper or jalapeño).
6. Roll up your shrimp mixture in a tortilla and enjoy!- – – – – – – -Note: For maximum flavor, use an entire package of frozen jumbo shrimp in your bowl instead of just shrimp that you’ve bought individually.-A whole bag of shrimp is less expensive than a pound of shrimp and will last you much longer. This recipe serves up to 4 people.- – – – – – – –
As part of my January Project Foodie series, I made this delicious Southwest Shrimp Salad Recipe . After coming home from my holiday, I was in the mood for something that would remind me of the New Year’s weekend. This salad does just that. It’s super simple, yet has such great flavor from using fresh ingredients.I’ve been on a kick recently about making salads. I’ve made two different salads quite often and have had several requests for more “salad” recipes so here goes!This easy shrimp salad is perfect as a lunch or dinner served over rice with some tortilla chips. It’s also great for buffet style lunches! I love to make the recipes ahead of time and keep them in the fridge until someone is ready to eat them.If you have leftovers from this salad, I recommend adding some tortilla chips and nacho cheese for an easy appetizer.
This recipe serves 4 – 6 people depending on how hungry you are :)4 pounds medium shrimp, peeled and deveined6 green onions, thinly sliced1/4 cup olive oil1 tsp salt3/4 tsp black pepper3 TBSP white wine vinegar2 cups cilantro leaves (about 1 large bunch)1 head romaine lettuce (or 2-3 small romaine lettuce heads)- – – – – – -To begin, arrange the shrimp in a shallow glass dish. Drizzle with olive oil and sprinkle with salt, pepper and vinegar. Place the lettuce on top of the shrimp and add green onions. Pour remaining oil over everything (about 1/2 cup).
Cover dish with plastic wrap and refrigerate for at least 30 minutes.Shrimp salad is generally served cold so it’s best to put it in the refrigerator right after preparing it, but if you’re eating it immediately, I would start by placing a cutting board on top of the lettuce leaves to keep them together while they are still fresh.- – – – – – -Smoked PaprikaDressing1/4 cup olive oil- – – – – – — 2 TBSP smoked paprika1 tsp Wor cestershire sauce1 tsp fresh lemon juice1/2 tsp salt- – – – – – -3 TBSP mayo- 1 teaspoon chopped parsley (optional)Salt and pepper to tasteDressing: Mix the ingredients in a bowl until well blended. Cover with plastic wrap and refrigerate for at least 30 minutes.- – – – – –pink lady peas- 4 teaspoons olive oil- 2 lb frozen pink lady peas4 medium carrots, peeled, chopped into bite size pieces2 stalks celery, core removed and diced into bite size pieces1/2 small red onion, diced into bite size piecesSalt and pepperPreheat oven to 400 degrees F.
Coat a large baking pan with nonstick cooking spray.Add all of the vegetables to the pan. Drizzle with olive oil and salt and pepper. Toss well until vegetables coat in oil and seasonings. Spread out vegetables on baking sheet, not more than two layers deep. Bake 45 minutes to an hour until the vegetables are well cooked but not mushy. Stir once during cooking time (sometimes I cover the pan with a piece of foil for about 20 minutes at the end). This is for easy cleanup.Serve warm with a good French Dijon mustard or mayonnaise dressing.- – – – – —pink lady peas- 4 teaspoons olive oil2/3 cup onion, chopped into bite sized pieces1/2 cup celery, chopped into bite sized pieces1 clove garlic, minced- 2 cups fresh corn kernels- 1/2 cup frozen corn kernels- 1 cup fresh snow peas (cut into bite sized pieces)4 plum tomatoes, chopped into bite sized pieces- 2 cups water — – – – -Preheat oven to 375 degrees. Heat oil in a small saucepan over medium heat. Add onion and celery and fry until tender and transparent, about 4 minutes. Add garlic and cook for one minute more.
Stir in corn and add half of the water. Cook on high heat while blending until cooked through, about five minutes.- – – – —-soup: casserole dish– 2 tablespoons oil1 small onion, finely chopped1 clove garlic, minced1 teaspoon fresh rosemary leaves1 tablespoon fresh thyme leaves2 medium carrots, finely chopped1 large potato, peeled and coarsely chopped1 cup frozen corn kernels1/2 cup low sodium chicken broth2 tablespoons heavy creamFreshly grated nutmeg