Acapulco Salad Recipes

SHRIMP & AVOCADO SALADS

Shrimp & Avocado Salads image

This gorgeous shrimp and avocado salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1 pound uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 teaspoons olive oil
5 cups hearts of romaine salad mix
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced
CILANTRO VINAIGRETTE:
7 tablespoons olive oil
1/4 cup minced fresh cilantro
1/4 cup lime juice
1-1/2 teaspoons sugar
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside., In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.

Nutrition Facts : Calories 489 calories, Fat 35g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 638mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 8g fiber), Protein 24g protein.

ACAPULCO AVOCADO SALAD

Acapulco Avocado Salad image

Yummilicious! The beautiful vibrant colors will draw you in to this dish for a closer look. When I finally dug into the beautiful salad, I said to myself, "WOW, this recipe has Blue Ribbon written all over it! Acapulco would be so proud!" This salad is perfect for any season - Your family and friends will be in for a real treat. Try pairing this yummy salad with a hearty veggie soup, crusty artisan bread and a chilled glass of pinot grigio.

Provided by Gloria Gasperson'Giddings @MsGlo

Categories Lettuce Salads

Number Of Ingredients 8

Ingredients

- butter lettuce leaves
2 tablespoon(s) White wine vinegar
2 tablespoon(s) Olive oil
1 - Fresh mango, diced
1/2 pound(s) Medium shrimp (26-30 count),cooked, peeled, deveined, cut in half
1 can(s) (4 oz ) diced green chiles, drained
1/2 cup(s) Any variety, salsa
2 - Ripe avocados

Steps:

Arrange lettuce on four plates. Set aside.
Combine vinegar and oil in a medium bowl, mix well. Stir in mango, shrimp, chiles and salsa.
Cut Avocados in half and remove pits. Using spoon, scoop some avocado flesh from pit area of each half.
Chop and gently stir into shrimp mixture.
Remove remainder of avocado from skin, run spoon between flesh and skin, and carefully scoop out avocado halves in one piece.
Place each half on lettuce bed.
Spoon shrimp mixture evenly into avocado halves.

MASTERS ACAPULCO SALAD DRESSING

Masters Acapulco Salad Dressing image

Housekeeper at Las Brisas in Acapulco created this and we changed the ingredients so it can be done in the United States. You're guests will come back for more and ask for the recipe.

Provided by Sue Masters

Categories Salad Dressings

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons white onions or 2 tablespoons yellow onions, minced very fine (do not use dried minced onion)
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
2 dashes Tabasco sauce
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup mayonnaise
5 tablespoons olive oil
3 packets Equal sugar substitute or 3 packets Splenda sugar substitute

Steps:

Mince the onion and place in a non-reactive bowl (glass or plastic).
Add lime juice, Worcestershire, soy sauce, Tabasco, mustard and sugar.
Add mayonnaise and olive oil and wisk to combine.
Cover and let sit in refrigerator for at least 30 minutes.
Note: I put everything in the Vita-Mix and blend- I don't know if a regular blender will work, but perhaps.

Nutrition Facts : Calories 60.9, Fat 5.7, SaturatedFat 0.8, Sodium 47.6, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 0.2

ACAPULCO CHICKEN

Acapulco Chicken image

Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired.

Provided by CapeCodLorrie

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
½ cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce

Steps:

Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 23.8 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 2.6 g, Sodium 635.5 mg, Sugar 5.7 g

ACAPULCO FRUIT SALAD

Acapulco Fruit Salad image

May be prepared early and stored in refrigerator, but to me it tastes better when served at room temperature. Just sprinkle the coconut on at serving time.

Provided by Bob 2

Categories Fruit

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 grapefruits, sectioned,reserve juce
4 mangoes
4 bananas
6 drops vanilla extract

Steps:

Cut up grapefruit, mangos and bananas and mix well.
By the way, there is no need for lemon juice to keep the bananas from turning dark in this recipe.
Sprinkle mixture with raw or toasted shredded coconut.
Leave at room temperature for one hour then serve.

Nutrition Facts : Calories 278.8, Fat 1.1, SaturatedFat 0.3, Sodium 5.4, Carbohydrate 71.9, Fiber 6.8, Sugar 45.1, Protein 3.1

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