Preheat a large skillet over medium high heat.

Once hot add the oil and shrimp.

Sprinkle shrimp with all seasonings and sauté until they turn pink, about 2-3 minutes.

Remove from the heat.

In a large bowl arrange the lettuce, tomatoes, onion, corn, black beans, cilantro, avocado, and shrimp.

Drizzle with 2 tsps of extra virgin olive oil, and the fresh squeezed lime juice, and add more salt and pepper if desired.

Sprinkle with crumbled cheese and jalapenos + serve immediately.

Enjoy!

❤Rachel

Avocado-Lime Shrimp Taco Salad Recipe

Category Lunch Salads

Ingredients

• 1.5 Tbsps avocado oil, or olive oil
• 1 lb. medium sized shrimp, peeled and deveined
• ½ tsp sea salt
• ½ tsp black pepper
• 1½ tsps ground cumin
• ½ tsp garlic powder
• 1 tsp smoked paprika
• 1 large head romaine lettuce, chopped
• 1 pint cherry tomatoes, sliced
• 1/2 small red onion, finely sliced
• 1/2 cup organic corn kernels
• 1 cup black beans, rinsed
• 1/4 cup fresh cilantro leaves, chopped
• 1 ripe avocado, diced
• 2 tsps extra virgin olive oil
• Juice of 2 limes
• 1/4 cup crumbled cheese (optional)
• Sliced jalapeno (optional)

Instructions

1. Preheat a large skillet over medium high heat.
2. Once hot add the oil and shrimp.
3. Sprinkle shrimp with all seasonings and sauté until they turn pink, about 2-3 minutes.
4. Remove from the heat.
5. In a large bowl arrange the lettuce, tomatoes, onion, corn, black beans, cilantro, avocado, and shrimp.
6. Drizzle with 2 tsps of extra virgin olive oil, and the fresh squeezed lime juice, and add more salt and pepper if desired.
7. Sprinkle with crumbled cheese and jalapenos + serve immediately. Enjoy!

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