north americancentral south americandairy freegluten freedinnerlunchpescatarianseafood

Shrimp and Avocado Taco Salad

Name: Shrimp and Avocado Taco Salad
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil; 1 lb medium shrimp, peeled and deveined; 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ¼ teaspoon garlic powder; ½ teaspoon chili powder; 1 large head romaine lettuce, chopped; 3 tomatoes, diced; ½ jalapeño, seeded and finely diced (optional); ¼ red onion, finely diced; 2 tablespoons minced fresh cilantro; 1 large avocado, diced; 2 tablespoons lime juice, from 1 lime; tortilla strip, for garnish

By Tasty20 min4 servings

This refreshing salad is filled with tender shrimp, creamy avocado, and a zesty dressing that is bursting with flavor and perfect for a light lunch or dinner.

Instructions

1
Heat the oil in a medium skillet over medium-high heat. Add the shrimp and season with ½ teaspoon of salt, the black pepper, cumin, oregano, garlic powder, and chili powder. Cook until the shrimp just start to turn pink, about 2 minutes. Remove the pan from the heat.
2
In a large bowl, toss together the lettuce, shrimp, tomatoes, jalapeño, if using, red onion, cilantro, avocado, the remaining ½ teaspoon of salt, and the lime juice until the salad is well-combined.
3
Top the salad with tortilla strips, if desired.
4
Enjoy!

Recipe from tasty.co