Mix up your usual taco salad with this lighter shrimp taco salad version that is packed full of veggies and tossed in a honey-lime dressing! Bonus: ready in under 20 minutes.
I was looking through my archives the other day and a surprising fact jumped out at me: I haven’t posted a Mexican recipe in a long, long, loooong time. I had the lovely Spiralized Sweet Potato Enchilada Skillet back in February, but before that…September?!?!
This is completely crazy because tortilla chips make up at least 50% of my diet, and the other 50% is guacamole 😉 (KIDDING!)
So I decided that it was time. And this recipe has both tortilla chips and avocado, so that makes me a very happy person.
So maaaaybe this isn’t exactly the kind of salad you think of when you think of a taco salad.
I think of ground beef. Lettuce. Tortilla chips. Lots of salsa and lots of sour cream.
This is definitely not that salad, and that’s a very good thing.
Instead, this shrimp taco salad is packed full of veggies: cabbage, corn, tomatoes, bell peppers, jalapeños, and avocado. And instead of the heavier and dominant taco ground beef flavors, we have lighter and fresh honey-lime shrimp.
And the whole thing is tossed in a delicious honey-lime vinaigrette.
You’re going to love this part: the vinaigrette does double-duty in this recipe. Not only is it the dressing for the salad, but it is also used as a marinade for the shrimp! That means one less thing to do at 5pm (YAY!).
Once tossed in the dressing, add your tortilla chips. They add a nice saltiness and of course crunchiness to the salad.
This whole recipe is ready in 20 minutes. <–You read that right! If there is one thing that makes me happier than a 30-minute dinner, it is a 20-minute dinner! Thank you, shrimp taco salad!
Happy Thursday, friends! I am back on Saturday, and I’m bringing us a whole bunch of slow cooker chicken dinner recipes. Woo hoo!!
A fresh and light taco salad recipe that is packed full of veggies, topped with honey lime shrimp, and tossed in a honey-lime vinaigrette!
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup honey
- juice of 1 lime
- 1/2 teaspoon dijon
- 1 lb shrimp deveined & tails removed
- 2 cups purple cabbage chopped
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced
- 1 jalapeño sliced (optional)
- 1 cup corn kernels
- 2 avocados cubed
Shake together all dressing/marinade ingredients.
In a shallow bowl, place the shrimp and ¼ cup of the marinade (reserve the rest as dressing). Toss to coat, and allow to marinate for 15 or so minutes.
While shrimp is marinating, prep all salad ingredients. Toss with remaining dressing and divide between 4 bowls.
Cook shrimp in a large non-stick pan for 3 minutes per side or until cooked through. Add to the salad along with nachos.
This creamy cilantro lime dressing would also be great on this salad
Nutritional Information: excludes nachos
Products used in this recipe:
More delicious taco salad recipes:
- Slow Cooker Beer Chicken Taco Salad with Cilantro Vinaigrette from Sweet Peas & Saffron
- Seasoned Chickpea Taco Salad with Avocado Ranch Dressing from She Likes Food
- Taco Salad Skillet from Budget Bytes
- Beef Taco Salad with Homemade Tortilla Bowls from Love and Olive Oil