Mexican Prawn Avocado Taco Salad Recipe Healthy And Hearty

on Jul 08, 2017, Updated Apr 07, 2021 Say hiiiii to my favorite salad these days – Mexican Prawn Avocado Taco Salad. Taco seasoning is my favorite go to seasoning of all times. I always always have a pack lying around, and if I run out, I just make my own. Because its so essential in our lives. We love mexican food and even if it’s not a full blown mexican meal, I find a way to sneak in the flavors in some way or the other. This Mexican Prawn Taco Salad is seriously making dinner happier and more wholesome. Because it gives me a chance to load up our plates with bowls of lettuce, avocados, black beans, cherry tomatoes, corn and obviously – spicy, taco prawns.

Watch How to Make Mexican Prawn Avocado Taco Salad Recipe Video:

Doesn’t that video make it really easy? And I have a really cool tip for thawing prawns too. While thawing prawns, it’s best to use cold water and adding a teaspoon of salt helps the prawns absorb water and become really juicy when you finally cook them. Do you remember how we spoke about frozen prawns two weeks ago? I’ve been using ITC Master Chef’s frozen prawns which are freshly frozen within 15 hours of harvesting, with temperature controls and quality checks throughout the chain to make sure each prawn is fresh, soft and juicy. They make life simpler because I don’t have to worry about the quality of prawns I buy anymore, and I know each bite is going to be full of awesomeness! And unlike chicken, mutton or any other meat, prawns thaw super quickly. So that dinner is always ready in 30 minutes! Let’s talk about that cilantro lime dressing for a second. Because this easy mexican prawn avocado taco salad is so much better for it. It’s fresh, zesty and has a clean hit of spice because we like our food like that. I just dump all the ingredients into a jar and shake, shake, shake till the dressing changes color into a mild yellow with specks of green. When you toss the salad with this dressing, you are guaranteed zesty, lemony, spicy flavors in every bite. The recipe makes half a cup of dressing and I have to urge you not to skimp on it. Because you need all that dressing to make sure the salad comes together without making it soggy. Guys, this mexican prawn avocado taco salad is a BIG salad. It’s supposed to be a meal, and not just a salad because who has the time to chop up the ingredients, whip up a salad and then be expected to make dinner as well. Actually the only prep you will have to do here is cook the prawns in taco seasoning which takes all of 8 minutes, break up the lettuce roughly (2 minutes, saute the corn (3 minutes), slice the cherry tomatoes which takes all of 2 minutes with this cool little trick and scoop out the avocados (another minute). So total time taken is 20 minutes if you including making the dressing and scrolling through your instagram feed. Win win! So get your salad game on because this mexican prawn avocado taco salad is worth putting everything else on a pause and enjoying your healthier favorite taco in your living room! Thank to our friends at ITC Master Chef for sponsoring this post, and making sure we always eat prawns that are super safe.