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Mexican Prawn Avocado Taco Salad

Mexican Prawn Avocado Taco Salad is a delicious, hearty salad that has all the flavours of your favourite mexican taco, but healthier. Loaded with lettuce, black beans, avocado, cherry tomatoes, corn and a delicious cilantro lime dressing, it’s perfect when you want salad for dinner.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    1/4 tsp salt
    •    2 tbsps Olive Oil
    •    1 cup Corn Kernels
    •    1 cup Black Beans, drained
    •    4 tsps Taco Seasoning, divided
    •    20 large frozen Prawns, thawed
    •    2 cups Cherry Tomatoes, halved
    •    2 Avocados, scooped and diced
    •    5 cups fresh Lettuce, roughly torn

For the Cilantro Lime Dressing:

    •    1 tsp salt
    •    1/2 tsp Paprika
    •    1/2 cup Olive Oil
    •    2 tbsps Lime Juice
    •    1/2 tsp Minced Garlic
    •    1 tbsp Red Wine Vinegar
    •    1 Jalapeno, finely chopped
    •    3/4 cup Chopped Cilantro or Coriander

For Topping:
Nachos, Sour Cream, Jalapenos etc.


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

This great family recipe is thanks to My-Food-Story Recipes at


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