Salade mexicaine de tacos aux crevettes et à l’avocat

Ingrédients

• 2 tablespoons Olive Oil
• 20 Large frozen Prawns (thawed)
• 4 teaspoons Taco Seasoning (divided)
• 1 cup Corn Kernels
• 5 cups Fresh Lettuce (roughly torn)
• 2 cups Cherry Tomatoes (halved)
• 1 cup Black Beans (drained)
• 2 Avocados (scooped and diced)
• 1/4 teaspoon Salt
• 3/4 cup Chopped Cilantro or Coriander
• 1/2 cup Olive Oil
• 2 tablespoons Lime Juice
• 1 tablespoon Red Wine Vinegar
• 1 Jalapeno (finely chopped)
• 1/2 teaspoon Minced Garlic
• 1/2 teaspoon Paprika
• 1 teaspoon Salt
• Nachos (Sour Cream, Jalapenos etc.)

Préparation

1. 1

   Heat a tablespoon of olive oil in a pan, and add thawed prawns and 3 tablespoons taco seasoning to it. Saute for 7-8 minutes till the prawns are cooked through. Remove the prawns and set aside.

2. 2

   Add another tablespoon of oil to the pan and add corn and a tablespoon of taco seasoning. Saute for 2-3 minutes. Set aside.

3. 3

   To make the cilantro lime dressing, add all the ingredients to a jar and shake till everything combines and the dressing emulsifies. Alternatively, you can also add everything to a blender and blend.

4. 4

   To assemble the salad, add lettuce to a large bowl. Top with cherry tomatoes, corn, black beans, avocados, and prawns. Add the dressing and toss to combine. Serve immediately.

5. 5

   We love topping our salad with crushed nachos, sour cream and jalapenos which add tons of flavour to this salad.