This Shrimp And Avocado Taco Salad Is Delicious And Low-Carb

INGREDIENTS

2 tablespoons oil

1 pound medium shrimp, peeled and deveined

1 large head romaine lettuce, chopped

4 tomatoes, diced

½ jalapeño, deseeded and finely diced(optional)

¼ red onion, finely diced

2 tablespoons cilantro, minced

1 large avocado, diced

½ teaspoon salt

1 lime, juiced (2 tablespoons juice)

For the taco seasoning:

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

¼ teaspoon garlic powder

½ teaspoon chili powder

PREPARATION

1. Heat the oil in a skillet over medium-high heat.

2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.

3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.

4. Serve with tortilla strips, if desired.

5. Enjoy!