Shrimp and Avocado Salad With Crispy Tortillas
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 6 corn tortillas, sliced into strips
- 5 tablespoons olive oil
- kosher salt and black pepper
- 1 1/2 pounds peeled and deveined large shrimp
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 2 romaine hearts, thinly sliced (about 5 cups)
- 1/4 small cabbage, thinly sliced (about 3 cups)
- 1 avocado, sliced
- 1/4 cup roasted pepitas (hulled pumpkin seeds)
Directions
- 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.
- 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.
- 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.
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
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).
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
