Mexican Prawn Avocado Taco Salad is a delicious, hearty salad that has all the flavors of your favorite Mexican taco, but healthier. Loaded with lettuce, black beans, avocado, cherry tomatoes, corn and a fresh cilantro-lime dressing, it’s perfect when you want salad for dinner.
Meet my current favorite: Mexican Prawn Avocado Taco Salad. It brings all the bold taco flavors into a satisfying, healthier bowl. The salad is built with crisp lettuce, creamy avocado, black beans, juicy cherry tomatoes, sweet corn and spicy taco-seasoned prawns, finished with a bright cilantro-lime dressing.
Watch How to Make Mexican Prawn Avocado Taco Salad Recipe Video:
The video makes the recipe straightforward. One helpful tip: when thawing frozen prawns, use cold water and add about a teaspoon of salt — it helps the prawns rehydrate and remain juicy when cooked.
Prawns thaw quickly compared to other meats, so this whole meal is ready in about 25 minutes. I often keep taco seasoning on hand, but you can make your own blend if needed. The seasoning gives the prawns that classic taco kick that ties the whole salad together.
The cilantro-lime dressing is a game changer. It’s bright, zesty and slightly spicy. I usually combine the dressing ingredients in a jar and shake until emulsified, or blend them briefly for a smoother result. The recipe yields about half a cup — don’t skimp, you want enough to coat the salad without making it soggy.
This is a big, meal-sized salad designed to be dinner. Prep is minimal: cooking the prawns with taco seasoning takes about 8 minutes, roughly tearing lettuce about 2 minutes, sautéing corn 2–3 minutes, halving cherry tomatoes a couple of minutes, and scooping and dicing avocados one minute. Total active time is about 20–25 minutes, including making the dressing.
Assemble the salad by layering lettuce in a large bowl, then topping with cherry tomatoes, corn, black beans, avocado and the cooked prawns. Pour over the cilantro-lime dressing and toss to combine. For extra crunch and flavor, top with crushed nachos, a dollop of sour cream and sliced jalapeños if you like.
This recipe was created and tested for flavor and simplicity. Serve immediately for best texture and freshness.
Mexican Prawn Avocado Taco Salad
Ingredients
- 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
For the Cilantro Lime Dressing
- 3/4 cup Chopped Cilantro (Coriander)
- 1/2 cup Olive Oil
- 2 tablespoons Lime Juice
- 1 tablespoon Red Wine Vinegar
- 1 Jalapeño, finely chopped
- 1/2 teaspoon Minced Garlic
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
For topping (optional)
- Crushed nachos, sour cream, jalapeños, etc.
Instructions
- Heat 1 tablespoon olive oil in a pan. Add thawed prawns and 3 teaspoons taco seasoning. Sauté 7–8 minutes until prawns are cooked through. Remove and set aside.
- Add the remaining tablespoon of oil to the pan, add corn and 1 teaspoon taco seasoning, and sauté 2–3 minutes. Set aside.
- Make the cilantro-lime dressing by combining all dressing ingredients in a jar and shaking until emulsified, or blend briefly until smooth.
- Assemble the salad: place lettuce in a large bowl, top with cherry tomatoes, corn, black beans, avocados and prawns. Pour dressing over and toss to combine. Serve immediately.
- Optional: top with crushed nachos, a spoon of sour cream and sliced jalapeños for extra flavor and crunch.
Nutrition
Calories: 612 kcal, Carbohydrates: 33 g, Protein: 15 g, Fat: 50 g, Saturated Fat: 7 g, Cholesterol: 76 mg, Sodium: 1072 mg, Potassium: 1026 mg, Fiber: 13 g, Sugar: 6 g, Vitamin A: 1345 IU, Vitamin C: 39 mg, Calcium: 92 mg, Iron: 3 mg
Also Read:
Why Frozen Prawns are Better than Fresh
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