Shrimp And Avocado Salad With Crispy Tortillas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tortillas into thin strips and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for about 10 minutes, or until crispy and golden brown.
• STEP 3.In a large bowl, combine the shrimp, avocado, cherry tomatoes, red onion, and cilantro.
• STEP 4.In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the shrimp and avocado mixture and toss gently to coat.
• STEP 6.Divide the salad into individual serving bowls or plates.
• STEP 7.Top each serving with the crispy tortilla strips.
• STEP 8.Serve immediately and enjoy!

Cooking Tips

• Make sure to use fresh and high-quality shrimp for the best flavor.
• You can add some diced cucumber or bell peppers for extra crunch and freshness.
• If you prefer a spicier salad, add some chopped jalapenos or a pinch of cayenne pepper to the dressing.
• To make the salad ahead of time, prepare all the ingredients and store them separately. Toss the salad and add the dressing just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the tortilla strips may lose their crispiness.

Storage and Serving

• This shrimp and avocado salad is best served fresh and immediately after assembling.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve the leftovers, you can refresh the salad by adding some fresh avocado and a squeeze of lime juice.
• You can also use the leftover salad as a filling for tacos or wraps for a quick and delicious meal.