Shrimp Avocado Salsa

There are so many ways to enjoy this flavorful, guilt-free Shrimp Avocado Salsa. Serve it up as a dip, stuff it in taco shells or cook it quesadilla-style!

Course Appetizer

Cuisine Mexican

Prep Time 15

Total Time 15

Servings servings

Calories 59

Author Kim

Ingredients

1 pound small shrimp pre-cooked and defrosted
2 firm-ripe avocados halved, diced into small cubes
2 cups grape tomatoes quartered or 2 cups chopped tomatoes, drained a little
1/2 small red or white onion very finely chopped
1/2 to 1 small jalapeño seeded and finely chopped (optional)
1/2 cup Pace® Picante Sauce
Juice of 1 lime
Salt to taste start with about 1/4 teaspoon
Handful cilantro leaves roughly chopped
Tortilla chips to serve as a dip
Tortillas and grated cheese to serve as quesadillas
Taco shells warmed, grated cheese and lettuce to serve as tacos

Instructions

Chop shrimp into small bites and put in medium bowl. Scoop diced avocado into bowl. Add tomatoes, onion, jalapeño (if using, to taste) and Pace® Picante Sauce. Add the juice of one lime, salt, and cilantro. Toss to combine and serve with tortilla chips.
Alternatively, stuff about 1/2 to 3/4 cup of the salsa into each flour tortilla, fold it over and heat in a panini maker, in a skillet or oven for quesadillas.
To serve as tacos, simply stuff the salsa in a heated taco shell. Enjoy!

Notes

This may be called salsa but it is wonderful as dip, taco stuffing or quesadilla filling.

Nutrition