Shrimp and Avocado Taco Salad

Name: Shrimp and Avocado Taco Salad
Yield: 4
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

Recipe by Joey Firoben from tasty.co

Lunch

Ingredients

4 servings

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2 tablespoons neutral oil
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1 lb medium shrimp, peeled and deveined
•

1 teaspoon kosher salt, divided
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½ teaspoon freshly ground black pepper
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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¼ teaspoon garlic powder
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½ teaspoon chili powder

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1 large head romaine lettuce, chopped
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3 tomatoes, diced
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½ jalapeño, seeded and finely diced (optional)
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¼ red onion, finely diced
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2 tablespoons minced fresh cilantro
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1 large avocado, diced
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2 tablespoons lime juice, from 1 lime
•

tortilla strip, for garnish

Instructions

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.
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.
Top the salad with tortilla strips, if desired.
Enjoy!