Shrimp along with also Avocado Taco Salad

the idea’s crazy in which I didn’t used to like shrimp because today I eat the idea probably twice a month, along with also I’ve actually gotten most everyone in my family to like shrimp too (I have one daughter in which still sort of cringes when I make the idea). the idea’s one of the fastest things you can cook along with also the idea has such a delicious flavor – especially when you season the idea like so along with also toss the idea into a zesty salad! This specific Shrimp along with also Avocado Salad with Cilantro-Lime Vinaigrette has got to be my favorite shrimp salad! My husband along with also I couldn’t get over how Great the idea was! the idea’s packed to the max with so much fresh goodness along with also all the flavors together are simply perfect.

Even though the idea does have a rather long list of ingredients This specific salad should come together quickly. The shrimp cook in 3 minutes then the rest can be just doing a quick vinaigrette along with also prepping the some other salad ingredients. I genuinely would certainly just love to have This specific salad on my menu weekly, the idea’s just in which Great! Try the idea along with also see for yourself! along with also if you like a little heat just add some cayenne pepper or chipotle powder to the shrimp before cooking the idea, you can’t go wrong having a nice little kick.

Shrimp along with also Avocado Taco Salad

Ingredients

Directions

• Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin along with also season with salt along with also pepper to taste along with also toss shrimp. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
• To assemble salads divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving along with also sprinkle with cotija cheese. Serve with crumbled tortillas chips.
• For the dressing:
• Whisk together all ingredients in a bowl or jar. Chill until ready to serve.
• *If using frozen shrimp add about 1/4 lb. Once thawed they'll weigh less because of the moisture in which thaws along with also drains off.
• Recipe source: inspired by Iowa Girl Eats

3.1
http://www.cookingclassy.com/shrimp-avocado-taco-salad/