Name: Shrimp and Avocado Taco Salad Recipe
Prep time: 25 min
Cook time: 5 min
Yield: 4
Ingredients: 1 lb shrimp; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; salt and freshly ground black pepper; 1 romaine lettuce; 1 cup grape tomatoes; 1 cup frozen corn; ⅓ cup red onion; 2 , avocados; ⅔ cup cotija cheese; 4 oz blue corn tortilla chips; For Cilantro-Lime Vinaigrette:; ¼ cup olive oil; ¼ cup lime juice; 1 garlic clove; 2 tsp honey; ¼ cup cilantro; salt and pepper

How To Make Shrimp and Avocado Taco Salad

Our taco salad comes with a piquant cilantro-lime vinaigrette for a more tasteful meal! Whip this up in just 30 minutes or less.

Preparation: 25 minutes

Cooking: 5 minutes

Total: 30 minutes

Serves:

Ingredients

1lbshrimplarge, peeled and deveined
1tbspolive oil
1tspchili powder
1tspground cumin
salt and freshly ground black pepper
1romaine lettucehead, chopped into bite sized pieces
1cupgrape tomatoessliced in half
1cupfrozen corncooked to thaw
⅓cupred onionchopped
2,avocadosdiced
⅔cup cotija cheesecrumbled
4ozblue corn tortilla chipsfor serving

For Cilantro-Lime Vinaigrette:

¼cupolive oilplus 2 tbsp
¼cuplime juice
1garlic cloveminced
2tsphoney
¼cupcilantrofinely chopped
salt and pepperto taste

Instructions

Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add shrimp, then sprinkle in chili powder, cumin and season with salt and pepper to taste.
Toss to combine.
Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.

Cilantro-Lime Vinaigrette:

Whisk the olive oil, lime juice, garlic, honey, cilantro, salt, and pepper in a bowl or jar.
Divide lettuce among 4 plates.
Top with shrimp, tomatoes, corn, red onion, diced avocado.
Pour the cilantro-lime vinaigrette over each serving and sprinkle with cotija cheese.
Serve with crumbled tortillas chips, and enjoy!