Shrimp and Avocado Taco Salad
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Shrimp and Avocado Taco Salad. Where are my healthy fats? Where are my veggies?
Dressing & Marinade:
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup avocado oil or extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon chili powder
salt and pepper
1/2 lb. shrimp, peeled and deveined
10 oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup grape or cherry tomatoes, halved
1/2 avocado, chopped
coarse sea salt
blue corn tortilla chips, crushed (optional)
Combine the first six ingredients in a food processor or blender then process until smooth. Place shrimp in a plastic bag then add 3 tablespoons the dressing and marinate in the refrigerator for 10 minutes. Reserve remaining dressing for salad dressing.
After the shrimp have marinated, spray the bottom of a skillet with avocado oil, extra virgin olive oil or nonstick spray then sauté in two batches to avoid overcrowding the pan, for 1 – 2 minutes a side or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade.
Layer plate with lettuce, red cabbage, avocados, tomatoes, sautéed shrimp and crusted tortilla chips (if using). Sprinkle with sea salt and drizzle the dressing on top.
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