Shrimp and Avocado Taco Salad

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Ingredients

• neutral oil

  0.5 tbsp

• medium shrimp

  114 g

• kosher salt

  0.3 tsp

• freshly ground black pepper

  ½ teaspoon black pepper

• ground cumin

  0.3 tsp

• dried oregano

  0.3 tsp

• garlic powder

  ¼ teaspoon garlic powder

• chili powder

  ½ teaspoon chili powder

• large head romaine lettuce

  1 large head of romaine lettuce, chopped

• tomato

  4 tomatoes, diced

• jalapeño

  ½ jalapeño, deseeded and finely diced (optional)

• red onion

  ¼ red onion, finely diced

• minced fresh cilantro

  0.5 tbsp

• large avocado

  1 large avocado, diced

• lime juice

  0.5 tbsp

• tortilla strips

  n/a

Instructions

1. 1

   Heat the oil in a medium skillet over medium-high heat. Add the shrimp and season with ½ teaspoon of salt, 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.

   0.5 tbspneutral oil114 gmedium shrimp0.3 tspkosher salt½ teaspoon black pepperfreshly ground black pepper0.3 tspground cumin0.3 tspdried oregano¼ teaspoon garlic powdergarlic powder½ teaspoon chili powderchili powder
2. 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.

   0.3large head romaine lettuce114 gmedium shrimp½ jalapeño, deseeded and finely diced (optional)jalapeño¼ red onion, finely dicedred onion0.5 tbspminced fresh cilantro0.3large avocado0.3 tspkosher salt0.5 tbsplime juice
3. 3

   Top the salad with tortilla strips, if desired.

   n/atortilla strips
4. 4

   Enjoy!