Well I wish I was writing to say, “he’s here, little Brighton has arrived”, but it seems he’s pretty comfortable in my belly and so, with no other choice, we anxiously wait! We are both so ready for our little guy to arrive, I know he’ll come when he’s ready, but I’m READY…or so I think! Anyway, since I have no fun baby news to share, let’s talk about this tasty and Easy Shrimp and Avocado Taco Salad. As I’m sure you’ve realized by now, I don’t cook with a ton of meat, although we are not Vegetarian, nor Pescetarian, we eat a lot of vegetarian meals. So throughout my pregnancy, while I’ve continued to eat plenty of beans, dairy, and eggs, I’ve made an effort to eat a little more chicken and fish in hopes of getting enough protein.
This salad is an easy way to get in some greens and veggies while adding in a bit of flavor and protein with the seasoned shrimp. Throw in some salsa, sour cream, avocado, and shredded cheese and you’ve got one tasty taco salad! And since it’s hardly fair to call it a taco salad without the addition of tortilla chips, I highly recommend the Multigrain or Blue Corn Tortilla chips from Food Should Taste Good. These have become an easy go-to for us, as all of their products are made with simple, high-quality, real ingredients, which is so often what I’m looking for when purchasing a salty, snack.
The best thing about this salad? From start to finish, it took 30 minutes tops to prepare. And when you’re a VERY pregnant lady, food that takes little time and effort to prepare, yet is still healthy, is a really good thing!
- 1 - 1½ cups cooked shrimp
- 1 tbsp garlic chipotle salsa
- 1 tbsp water
- 1 tsp chili powder
- ½ tsp cumin
- ⅛-1/4 tsp garlic powder
- ⅛ tsp onion powder
- ⅛ tsp turmeric
- 4 cups mixed greens
- 2 Roma tomatoes, chopped
- 1 small avocado, chopped
- ¼ shredded Mexican cheese blend
- ¼ cup sour cream (I used fat-free)
- ¼ cup salsa (I used Trader Joe’s Garlic Chipotle Salsa)
- Suggestions: Serve with Food Should Taste Good Multigrain or Blue Tortilla Chips, top with Sriracha sauce for a kick.
- Preheat Oven to 400 degrees.
- In a small bowl, mix salsa, water, and seasonings together, stir well to combine.
- Coat 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 greens to two large salad bowls, then top each bowl evenly with the chopped tomatoes and avocado
- Add 2 tbsp shredded cheese, 2 tbsp sour cream, and 2 tbsp salsa to each bowl.
- Top with a serving of Food Should Taste Good Multigrain or Blue Tortilla Chips, or chip of your choice.
- Allow shrimp to cool a few minutes, then top the loaded salads with shrimp and serve!
- *Add sriracha sauce if you prefer a little kick.
Next time I plan to add black beans!