Easy Shrimp and Avocado Taco Salad

Recipe

18 INGREDIENTS • 7 STEPS • 17MINS

Easy Shrimp and Avocado Taco Salad

5

4 ratings

This Easy Shrimp and Avocado Taco Salad is light and fresh with just the right amount of flavor!

Easy Shrimp and Avocado Taco Salad

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

This Easy Shrimp and Avocado Taco Salad is light and fresh with just the right amount of flavor!

17MINS

Total Time

$4.22

Cost Per Serving

Ingredients

Servings

2

US / Metric

1 cup

1 Tbsp

Garlic Chipotle Salsa

1 Tbsp

Water

1 tsp

Chili Powder

1/2 tsp

Ground Cumin

1/8 tsp

McCormick® Garlic Powder

1/8 tsp

Ground Turmeric

4 cups

Salad Greens, chopped

2

Roma Tomatoes, chopped

1

1/4 cup

Shredded Mexican Cheese Blend

1/4 cup

1/4 cup

Salsa

to taste

Multigrain Tortilla Chips

I used Food Should Taste Good Multigrain Tortilla Chips

to taste

Blue Corn Tortilla Chips

to taste

1/8 tsp

Onion Powder

as needed

Coconut Oil Cooking Spray

Nutrition Per Serving

VIEW ALL

Calories

541

Fat

35.6 g

Protein

34.6 g

Carbs

23.7 g

Easy Shrimp and Avocado Taco Salad

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 1 Preheat oven to 400 degrees F (200 degrees C).

step 2

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

step 3

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.

step 4

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).

step 5

Add 2 tablespoons Shredded Mexican Cheese Blend (1/4 cup), 2 tablespoons Sour Cream (1/4 cup) and 2 tablespoons Salsa (1/4 cup) to each bowl.

step 6

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

step 7

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!

step 7 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!

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