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Easy Shrimp and Avocado Taco Salad

This Easy Shrimp and Avocado Taco Salad is light and fresh with just the right amount of flavor!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Lunch
Cuisine: Mexican
Servings: 2
Calories: 273kcal
Author: Kaylee Pauley

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!

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