Easy Shrimp and Avocado Taco Salad

In a small bowl, mix Garlic Chipotle Salsa (1 Tbsp) , Water (1 Tbsp) , Chili Powder (1 tsp) , Ground Cumin (1/2 tsp) , Simply Organic Garlic Powder (1/8 tsp) , Simply Organic Onion Powder (1/8 tsp) , and Ground Turmeric (1/8 tsp) . Stir well to combine.

Coat Cooked Shrimp (1 cup) in the seasoned mixture, then spray baking pan with Coconut Oil Cooking Spray (as needed) and spread shrimps in a single layer, cook for approximately 7 minutes.

While shrimps cook, add Salad Greens (4 cups) to two large salad bowls, then top each bowl evenly with the Roma Tomatoes (2) and Avocado (1) .

Add 2 tablespoons Shredded Mexican Cheese Blend (4 Tbsp) , 2 tablespoons Sour Cream (4 Tbsp) and 2 tablespoons Salsa (4 Tbsp) to each bowl.

Top with a serving of Multigrain Tortilla Chips (to taste) or Blue Corn Tortilla Chips (to taste) in each bowl.

Allow shrimps to cool a few minutes, then top the loaded salads with shrimps. Add Sriracha (to taste) sauce if you prefer a little kick. Serve and enjoy!