Shrimp Avocado Taco Salad
Shrimp Avocado Taco Salad is full of fresh avocados, tomatoes, red onions, black beans and corn. The shrimp cook in a blend of delicious taco seasonings. Serve it with some tortilla chips and this salad is unforgettable!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound peeled and deveined large shrimp
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons ground cumin
- ½ teaspoon garlic powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon chili powder
- 1 head chopped romaine lettuce
- 1 pint sliced cherry tomatoes
- ⅓ cup sliced red onion
- 1 cup corn kernels
- 1 cup black beans drained and rinsed
- ¼ cup minced fresh cilantro
- 2 diced avocados diced
- 1 juiced lime
Dressing
- ½ cup ranch dressing
- ¼ cup salsa
Instructions
- In a medium-sized skillet over medium-high heat add 2 tablespoons olive oil and 1 pound peeled and deveined large shrimp. Season with ½ teaspoon salt, ½ teaspoon black pepper, 1 ½ teaspoons ground cumin, ½ teaspoon garlic powder, 1 ½ teaspoons dried oregano, and 1 teaspoon chili powder. Cook the shrimp until it turns pink about 2 minutes. Remove from the heat.
- In a large bowl combine 1 head chopped romaine lettuce, 1 pint sliced cherry tomatoes, ⅓ cup sliced red onion, 1 cup corn kernels, 1 cup black beans, ¼ cup minced fresh cilantro, 2 diced avocados, 1 juiced lime, and the cooked shrimp. Gently toss to combine.
- In a small bowl add ½ cup ranch dressing and ¼ cup salsa. Stir to combine.
- Serve with tortilla chips and the dressing drizzled on top!
Nutrition
Calories: 587kcal | Carbohydrates: 43g | Protein: 26g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 1437mg | Potassium: 1605mg | Fiber: 17g | Sugar: 10g | Vitamin A: 14851IU | Vitamin C: 50mg | Calcium: 195mg | Iron: 5mg
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