Shrimp Taco Salad with Avocado Chimichurri Dressing

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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2 tablespoons olive oil
1/2 to 3/4 pound raw shrimp deveined
1 clove garlic minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon sea salt
1 pinch cayenne pepper optional

5 ounces power greens (see note)*
1/3 cup grated carrot
1/3 cup red cabbage thinly sliced
1/2 small jicama peeled and cut into match sticks
4 radishes thinly sliced
1/2 cup black beans drained and rinsed
1 vine-ripend tomato chopped
2 fresno chilis sliced, optional
1/2 large ripe Fresh California Avocado sliced
1 lime cut into wedges

1 large ripe Fresh California Avocado peeled and diced
1/3 cup white onion finely chopped
2 cloves garlic minced
1/3 cup fresh cilantro packed
1/4 teaspoon sea salt to taste
1/3 cup fresh lime juice
2 tablespoons olive oil
1-1/2 teaspoons pure maple syrup or sweetener of choice


Add all of the ingredients for the chimichurri dressing to a food processor. Process until completely smooth. Note: dressing will be very thick. If desired, you can thin it out with water. Transfer dressing to a sealable container and refrigerate until ready to use.

Add the ingredients for the salad to a large serving bowl, and toss together with desired amount of avocado chimichurri dressing. Serve salad with blackened shrimp on top.

Add the ingredients for the shrimp to a zip lock bag or container and mix around until everything is coated in spices and oil. If possible, allow the shrimp to marinate at least 15 minutes, up to 8 hours.

Heat a cast iron skillet to medium-high and drizzle enough oil to coat the surface, about 1 to 2 tablespoons. Once hot, carefully place the shrimp in a single layer on the skillet. Cook until crispy, about 2 minutes. Use tongs to flip the shrimp and cook an additional 2 minutes. Continue flipping and cooking until shrimp is cooked through (this should take 4 to 8 minutes total). Serve shrimp immediately on top of the taco salad.