This citrusy mix packs a ton of flavor and very few carbs. The colorful combination is surprisingly low-cal—only 362 per serving!

Stephana Bottom


Credit: Jonny Valiant; Stylist: Alistair Turnball/Pat Bates and Associates

Recipe Summary test

10 mins
20 mins
30 mins
Makes 4 servings (serving size: 4 ounces shrimp, 1 tortilla, and about 2 cups salad)


Ingredient Checklist


Instructions Checklist
  • Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.

  • Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.

  • Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.

Nutrition Facts

362 calories; fat 20.5g; saturated fat 3.8g; mono fat 11.6g; poly fat 2.4g; protein 21g; carbohydrates 31g; fiber 9g; cholesterol 150mg; iron 2mg; sodium 857mg; calcium 232mg.