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Shrimp and Avocado Salad With Crispy Tortillas

Shrimp and Avocado Salad With Crispy Tortillas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 7 to 10 minutes.
  2. Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Cook the shrimp until golden and cooked through, 2 to 3 minutes per side.
  3. In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 588
  • Fat 34g
  • Sat Fat 5g
  • Cholesterol 259mg
  • Sodium 768mg
  • Protein 44g
  • Carbohydrate 31g
  • Sugar 2g
  • Fiber 8g
  • Iron 8mg
  • Calcium 182mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of tortilla chips
Too tired to cook? Use crushed tortilla chips instead of baking the tortillas, and swap in pre-cooked shrimp for raw (put the cumin in the dressing instead of on the shrimp).

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