Easy Shrimp and Avocado Taco Salad
This Easy Shrimp and Avocado Taco Salad is light and fresh with just the right amount of flavor!
Servings: 2
Calories: 273kcal
Ingredients
- 1 - 1 1/2 cups cooked shrimp
- 1 tbsp garlic chipotle salsa
- 1 tbsp water
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/8-1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp turmeric
- 4 cups mixed greens
- 2 Roma tomatoes chopped
- 1 small avocado chopped
- 1/4 shredded Mexican cheese blend
- 1/4 cup sour cream I used fat-free
- 1/4 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.
Instructions
- 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.
Notes
*Tortilla chips are not included in Nutrition Info
Next time I plan to add black beans!
Next time I plan to add black beans!
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 19g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 706mg | Fiber: 8g | Sugar: 4g