Shrimp and Avocado Taco Salad

Ingredients

The salad

• 1 lb large shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• to taste salt and freshly ground black pepper
• 1 head Romaine lettuce, chopped into bite size pieces
• 1 cup grape tomatoes, sliced in half
• 1 cup frozen corn, cooked to thaw
• ⅓ cup chopped red onion
• 2 avocados diced
• ⅔ cup crumbled cotija cheese
• 4 oz Blue corn tortilla chips, for serving

Cilantro-Lime Vinaigrette

• ¼ cup olive oil
• 2 Tbsp olive oil
• ¼ cup lime juice
• 1 clove garlic, minced
• 2 tsp honey
• ¼ cup finely chopped cilantro
• to taste salt and pepper

Instructions

Nutrition Facts (estimated)