Shrimp and Avocado Taco Salad

This shrimp and avocado taco salad is a fresh and healthy meal made with cilantro lime shrimp, crisp romaine lettuce, red cabbage, cherry tomatoes, and creamy avocado. Light yet filling, this gluten-free salad features a homemade cilantro lime dressing and crunchy tortilla chips. Perfect for lunch or dinner, this easy shrimp salad recipe is packed with protein, bold flavors, and simple ingredients, making it ideal for quick meals and warm-weather eating.

Ingredients

Cilantro Lime Marinade / Dressing

• ⅓ cup fresh cilantro leaves, packed
• ¼ cup fresh lime juice
• ¼ cup extra virgin olive oil
• 1 Tablespoon honey
• ½ teaspoon chili powder
• Salt and black pepper, to taste

Salad

• ½ lb jumbo shrimp, peeled and deveined
• 10 oz romaine lettuce, chopped
• ½ cup shredded red cabbage
• ½ cup grape or cherry tomatoes, halved
• 1 ripe avocado, diced
• Coarse sea salt, to taste
• Blue corn tortilla chips, lightly crushed

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Directions

Make the Marinade / Dressing

Add cilantro, lime juice, olive oil, honey, chili powder, salt, and pepper to a food processor. Blend until smooth.
Place shrimp in a zip-top bag or shallow glass dish and add 3 Tablespoons of the dressing. Marinate in the refrigerator for 10 minutes only. Reserve the remaining dressing for the salad.

Cook the Shrimp

Heat a large skillet over medium heat and lightly coat with olive oil or nonstick spray. Add the shrimp and sauté for 1–2 minutes per side, until just cooked through. Remove from heat and let cool slightly. Discard any leftover marinade.

Assemble the Salad

Divide romaine lettuce and red cabbage among serving plates. Top with avocado, tomatoes, cooked shrimp, and crushed tortilla chips. Sprinkle lightly with coarse sea salt if desired. Drizzle with the reserved dressing and serve immediately.

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Tips

• Do not marinate the shrimp longer than 10 minutes to prevent a mushy texture.
• Cook shrimp just until opaque to keep them tender and juicy.
• Add the dressing right before serving for the freshest flavor.

Variations and Substitutions

• Swap shrimp for grilled chicken or fish.
• Use butter lettuce or mixed greens instead of romaine.
• Replace honey with maple syrup for a refined sugar-free option.
• Add black beans or sweet corn for extra texture.

FAQs

Can I make this salad ahead of time?
You can prep the dressing and vegetables in advance, but cook the shrimp and assemble just before serving.

Is this salad gluten-free?
Yes, as long as the tortilla chips are certified gluten-free.

Can I make it spicy?
Add extra chili powder or a pinch of cayenne to the dressing.

Serving Suggestions

• Serve as a light lunch or quick dinner.
• Pair with a side of Mexican-style rice or grilled vegetables.
• Garnish with extra cilantro and lime wedges.

Why You’ll Love This Recipe

• Quick and easy, ready in under 30 minutes
• Fresh, vibrant flavors with minimal ingredients
• High in protein and naturally gluten-free
• Perfect balance of crunchy, creamy, and zesty textures