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overhead shot of honey lime shrimp taco salad
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5 from 1 vote

Honey Lime Shrimp and Avocado Taco Salad

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
Course: Dinner
Cuisine: American
Servings: 4
Calories: 444kcal



  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup honey
  • juice of 1 lime
  • ½ 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
  • nachos


  • 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


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