Honey-Lime Shrimp and Avocado Taco Salad

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!!

Print Recipe Pin Recipe

Honey Lime Shrimp and Avocado Taco Salad

Course: Dinner

Cuisine: American

Calories: 444kcal

Servings: 4

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!

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Ingredients

Dressing/Marinade:

• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup honey
• juice of 1 lime
• 1/2 teaspoon dijon

Shrimp:

• 1 lb shrimp deveined & tails removed

Salad:

• 2 cups purple cabbage chopped
• 1 cup cherry tomatoes halved
• 1 cup bell pepper diced
• 1 jalapeño sliced (optional)
• 1 cup corn kernels

Additional:

• 2 avocados cubed
• nachos

Instructions

• 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.

Notes

This creamy cilantro lime dressing would also be great on this salad

Nutritional Information: excludes nachos

Nutrition

Serving: 1/4 batch | Calories: 444kcal | Carbohydrates: 37g | Protein: 27g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 221mg | Sodium: 351mg | Fiber: 7g | Sugar: 22g

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