Easy Shrimp and Avocado Taco Salad

152 cookbooks

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

Lemons and Basil

Serves 2

18 Ingredients

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 Avocado

1/4 cup Shredded Mexican Cheese Blend

1/4 cup Sour Cream

1/4 cup Salsa

to taste Food Should Taste Good Multigrain Tortilla Chips

to taste Blue Tortilla Chips

to taste Sriracha

1/8 tsp Onion Powder

to taste Coconut Oil Cooking Spray

7 Steps

Steps 1

Preheat oven to 400 degrees F.

Steps 2

In a small bowl, mix Garlic Chipotle Salsa, Water, Chili Powder, Cumin, Garlic Powder, Onion Powder, and Tumeric. Stir well to combine.

Steps 3

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.

Steps 4

While shrimp cooks, add chopped Mixed Greens to two large salad bowls, then top each bowl evenly with the chopped Roma Tomato and Avocado.

Steps 5

Add 2 tablespoon Shredded Mexican Cheese Blend, 2 tablespoon Sour Cream and 2 tablespoon Salsa to each bowl.

Steps 6

Top with a serving of Food Should Taste Good Multigrain Tortilla Chips or Blue Tortilla Chips to each bowl.

Steps 7

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!