Taco Salad with Shrimp
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!
Servings: 4
Calories: 444kcal
Ingredients
Taco Salad Dressing:
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup honey
- juice of 1 lime
- ½ teaspoon dijon
Honey Lime Shrimp:
- 1 lb large shrimp , raw remove shell and tail
- 1½ tablespoons olive oil
- 1½ lime juice
- 2 cloves garlic , minced
- salt and pepper to taste
Taco Salad:
- 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
- 1 cup tortilla strips or crushed tortilla chips
Instructions
For the Taco Salad Dressing
- Shake together all dressing/marinade ingredients.
For the Honey Lime Shrimp
- In a large bowl, stir together the olive oil, lime juice, honey, garlic, salt and pepper to taste. Add the shrimp and marinate for 20 minutes.
- Heat the air fryer to 390°F/200°C.
- Shake excess marinade off the shrimp and put the whole batch in the air fryer.
- Cook for 2 minutes, give the basket a good shake, and return to the air fryer.
- Cook for another 2-3 minutes, or until shrimp are pink and cooked through.
For the Taco Salad
- Divide the salad ingredients among four bowls. Top with the cooked shrimp and Taco Salad dressing.
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