SPICY SHRIMP TACOS WITH AVOCADO
These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
- Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 57.7 g, Cholesterol 185.2 mg, Fat 27.5 g, Fiber 11.7 g, Protein 28 g, SaturatedFat 7 g, Sodium 1332.4 mg, Sugar 5.4 g
SPICED PRAWNS WITH MEXICAN BEAN STEW & AVOCADO SALSA
Prawns are great at soaking up all the spicy flavor of this zingy Mexican stew.
Provided by Donal Skehan
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100 milliliters (1/2 cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
- Add the prawns and cook for 1 to 2 minutes until they are pink all over.
- Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the cilantro.
- Scatter the rest of the cilantro over the bean and prawn stew and serve with the salsa.
AVOCADO SALSA
Make and share this Avocado Salsa recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 4h5m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Halve, pit, and peel avocados.
- Chop avocados fine and in a bowl stir together with remaining ingredients.
- Season to taste with salt and pepper.
- Best served at room temperature.
- May be made up to 4 hours early, covered with plastic wrap and refrigerated.
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
SHRIMP TOSTADAS WITH AVOCADO SALSA
"Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
AVOCADO AND WHITE BEAN SALSA
Categories Condiment/Spread Bean Vegetable No-Cook Vegetarian Quick & Easy Avocado Spring Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Rinse and drain enough beans to measure 1/2 cup and reserve remainder for another use. Halve, pit, and peel avocado. Finely chop avocado, tomato, and onion and fold together with beans, lime juice, oil, and salt to taste.
- Serve salsa with chips.
SPICY LIME PRAWNS SERVED WITH TOMATO AVOCADO SALSA
The spicy tangy prawns are lovely served by themselves with some grilled lime wedges but I love the flavours of the salsa along with it.. so either way, it's delicious! Cooking time indicated includes marinating time.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 56m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For salsa, combine tomatoes, avocado, spring onion, chilli, coriander, garlic, lime juice and oil in a bowl and season with salt and pepper (you may make this upto 3 hours in advance. Cover tightly with cling film and refrigerate).
- You will need 4 wooden skewers soaked in water for atleast 20 minutes to stop them from burning.
- In a bowl, combine the minced garlic, paprika, chilli powder, lime juice and salt.
- Add in the prawns and toss to coat evenly.
- Thread 5 prawns onto each skewer, cover with clingfilm and refrigerate for 30 minutes (you may marinate the prawns upto 2 hours in advance).
- Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
- Grill the prawns until they are pink and the flesh is opaque, about 3 minutes on each side.
- Serve hot with salsa and/or grilled lime wedges.
Nutrition Facts : Calories 232.2, Fat 18.2, SaturatedFat 2.6, Cholesterol 37.8, Sodium 189.1, Carbohydrate 14.1, Fiber 5.8, Sugar 4.8, Protein 7
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