Shrimp and Avocado Taco Salad Recipe

Shrimp and Avocado Taco Salad Recipe

How To Make Shrimp and Avocado Taco Salad

Our taco salad comes with a piquant cilantro-lime vinaigrette for a more tasteful meal! Whip this up in just 30 minutes or less.

Preparation: 25 minutes
Cooking: 5 minutes
Total: 30 minutes



  • 1lbshrimplarge, peeled and deveined
  • 1tbspolive oil
  • 1tspchili powder
  • 1tspground cumin
  • salt and freshly ground black pepper
  • 1romaine lettucehead, chopped into bite sized pieces
  • 1cupgrape tomatoessliced in half
  • 1cupfrozen corncooked to thaw
  • cupred onionchopped
  • 2,avocadosdiced
  • cup cotija cheesecrumbled
  • 4ozblue corn tortilla chipsfor serving

For Cilantro-Lime Vinaigrette:

  • ¼cupolive oilplus 2 tbsp
  • ¼cuplime juice
  • 1garlic cloveminced
  • 2tsphoney
  • ¼cupcilantrofinely chopped
  • salt and pepperto taste


  1. Heat oil in a 12-inch non-stick skillet over medium-high heat.

  2. Add shrimp, then sprinkle in chili powder, cumin and season with salt and pepper to taste.

  3. Toss to combine.

  4. Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.

Cilantro-Lime Vinaigrette:

  1. Whisk the olive oil, lime juice, garlic, honey, cilantro, salt, and pepper in a bowl or jar.

  2. Divide lettuce among 4 plates.

  3. Top with shrimp, tomatoes, corn, red onion, diced avocado.

  4. Pour the cilantro-lime vinaigrette over each serving and sprinkle with cotija cheese.

  5. Serve with crumbled tortillas chips, and enjoy!


  • Calories: 2973.17kcal
  • Fat: 279.03g
  • Saturated Fat: 54.81g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 182.88g
  • Polyunsaturated Fat: 29.79g
  • Carbohydrates: 88.88g
  • Fiber: 17.16g
  • Sugar: 17.96g
  • Protein: 49.78g
  • Cholesterol: 262.88mg
  • Sodium: 2716.32mg
  • Calcium: 1217.63mg
  • Potassium: 1915.67mg
  • Iron: 5.42mg
  • Vitamin A: 779.27µg
  • Vitamin C: 110.41mg
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