Iowa Girl Eats · by Kristin Porter★ 5.0 (3)
Shrimp and Avocado Taco Salad
NUTRITION · PER SERVING15M COOK
CAL 32%·PRO 45%
CARBS 44G27% OF CAL
13G FIBER9G ADDED5G INTRINSIC18G OTHER13G TOTAL SUGAR
FAT 46G64% OF CAL
6G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad combining grilled shrimp and avocado with a lime-cilantro dressing made from the shrimp marinade. Served over lettuce, cabbage, and topped with crispy tortilla strips, it's bright and satisfying for a quick lunch or dinner.
mainmexicansaladshellfish⚙️ food processor🍳 skilletdairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup packed cilantro leaves
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1 Tablespoon honey
- 1/2 teaspoon chili powder
- salt and pepper
- 1/2 lb jumbo shrimp (peeled and deveined)
- 10 oz chopped romaine lettuce
- 1/2 cup shredded red cabbage
- 1/2 cup grape or cherry tomatoes (halved)
- 1 avocado (diced)
- coarse sea salt
- blue corn tortilla chips (crushed)
At a glance
PER SERVING · TIME 15M
CAL 32%·PRO 45%
CARBS 44G27% OF CAL
13G FIBER9G ADDED5G INTRINSIC18G OTHER13G TOTAL SUGAR
FAT 46G64% OF CAL
6G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 1477mg
- Total sugar
- 13g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1215mg
- Calcium
- 132mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1477MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.