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Shrimp Taco Salad

Carla Hall and Clinton Kelly
  • 0 minutes
  • Serves

INGREDIENTS

1 lb

Shrimp, Jumbo

1

Avocado

14 oz

Black beans

1/2 cup

Cilantro

1 clove

Garlic

1/2

Jalapeno

1

Lime

2

Limes, juicy

1/4 tbsp

Oregano, Fresh

1

head Romaine or red leaf lettuce

3

Tomatoes

1/2

White onion, small

1 tbsp

Honey

2 tsp

Cayenne pepper

2 tsp

Chili powder

2

Salt and freshly ground pepper

1/2 cup

Olive oil

1/2 tsp

Cumin

1/4 cup

Pumpkin seeds, Toasted

1

Corn tortilla chips

1/2 cup

Cotija cheese