July 24, 2018
Lunch, Salads, Fish/Seafood Salad,
Shellfish, Shrimp, Fruit, Avocado, Mexican, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Ladies Luncheon, Summer, Refrigerator, Diabetic, Gluten-Free, Heart Healthy, Non-Dairy, Make it from scratch more
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"Mexico has miles of coastline and this recipe can be found across the country in many variations. Remember to chill all ingredients until ready to make and serve."
In a mixing bowl, combine green chiles, red taco sauce, mayonnaise, onions and garlic.
Add shrimp. Toss to combine and set aside.
Using a sharp knife, evenly halve the avocados and discard the pits.
Plate the avocados and top with 1/4 mixture per avocado. Serve immediately.
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