Easy Shrimp and Avocado Taco Salad
This Easy Shrimp and Avocado Taco Salad is light and fresh with just the right amount of flavor!
1 cup Cooked Shrimp
1 tbsp Garlic Chipotle Salsa
1 tbsp Water
1 tsp Chili Powder
1/2 tsp Cumin
1/8 tsp Garlic Powder
1/8 tsp Tumeric
4 cup Mixed greens
2 Roma Tomato
1/4 cup Shredded Mexican Cheese Blend
1/4 cup Sour Cream
1/4 cup Salsa
to taste Food Should Taste Good Multigrain
to taste Blue Tortilla Chips
to taste Sriracha
1/8 tsp Onion Powder
to taste Coconut Oil Cooking Spray
Preheat oven to 400 degrees F.
In a small bowl, mix Garlic Chipotle Salsa, Water, Chili Powder, Cumin, Garlic Powder, Onion Powder, and Tumeric. Stir well to combine.
Coat Cooked Shrimp in seasoned mixture, then spray baking pan with Coconut Oil Cooking Spray and spread shrimp in single layer, cook for approximately 7 minutes.
While shrimp cooks, add chopped Mixed greens to two large salad bowls, then top each bowl evenly with the chopped Roma Tomato and Avocado.
Add 2 tablespoon Shredded Mexican Cheese Blend, 2 tablespoon Sour Cream and 2 tablespoon Salsa to each bowl.
Top with a serving of Food Should Taste Good Multigrain or Blue Tortilla Chips to each bowl.
Allow shrimp to cool a few minutes, then top the loaded salads with shrimp. Add Sriracha sauce if you prefer a little kick. Serve and enjoy!