Shrimp taco salad is a delicious and healthy meal perfect for lunch or dinner. It is versatile; you can air-fry or grill the shrimp and add your favorite fresh vegetables. The Chipotle crema is so simple; you need a few ingredients. However, it is a light and refreshing dressing that perfectly complements the flavors of the shrimp and vegetables. I added mango pico de gallo to counterbalance the heat (RECIPE HERE). The recipe is so easy and delicious. Finally, the salad is served in a crispy tortilla bowl, which makes it a fun and easy way to eat your meal.
This salad recipe is easy to follow and only takes a few minutes to prepare. The great thing about this recipe is that you can cook the shrimp in advance and prep the vegetables while the shrimp is cooking. If you are not a fan of spicy, you can use sour cream. Shrimp taco salad is an excellent way to get your daily veggies and fruits. It is also a great source of healthy fats and protein. This salad is a delicious and healthy option for anyone craving a quick and easy meal.
Ingredients:
- Tortillas
- Shrimp
- Chili lime powder
- Corn
- Kidney beans (Traditionally use pinto or black beans, but I only had kidney beans on hand)
- Chopped lettuce
- Avocado
- Mango pico de gallo
- Chipotle crema
- Cotija cheese
Chipotle Crema Recipe (4-6 servings)
- 3/4 cup light sour cream
- 1-2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 3 tbsp mayo
- 1 tbsp lime juice
- Pinch of cumin
- Salt (if needed)
How to:
- Add everything to a blender or food processor until smooth. Please taste it, and adjust the seasoning to your liking—season with more salt or lime, etc.
- Store in a sealed jar and serve immediately, or keep it in the fridge for up to 7 days.
Mango Pico de Gallo Recipe Here
Tips:
- The shrimp can be cooked in advance and consumed within 2-3 days.
- You can also prepare the crema in advance.
- For a vegetarian version, omit the shrimp and add more vegetables, such as chopped bell peppers, zucchini, or squash.
- For a gluten-free version, use gluten-free tortillas.
Want more recipes? Check these out:
- The Best Air-fried Corn Riblets
- The Best and Easy Egg Drop Soup
- The Best Mochi Brownies
- The Best Kimchi Cauliflower Fried Rice with Corn Cheese
- The Best Frittatas Are Like Omelets But Better.
Shrimp Taco Salad
Ingredients
- 2 Tortillas (your choice of low carb, or reg)
- 12 Jumbo shrimp
- Chili lime powder
- 1/2 cup Corn
- 1 cup your choice of beans (black beans or pinto beans)
- 2 cups Chopped lettuce
- 1 avocado
- 4 tbsp mango pico de gallo
- 2 tbsp Chipotle crema
- 2 tbsp Cotija cheese
Chipotle Crema Recipe
- 3/4 cup light sour cream
- 1-2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 3 tbsp mayo
- 1 tbsp lime juice
- 1/4 tsp Cumin
- Salt if needed
Instructions
Shrimp
- Pre-heat air fryer at 375F
- Season the shrimp with chili lime seasoning.
- Once the air fryer is ready, cook for 8-10 minutes or until cooked through. Set the shrimp aside to cool.
Tortilla bowls
- In an oven-safe bowl, add tortilla and air fry at 375F for 6-8 min., or until crispy.
- Warm up the corn and lightly season with chili lime.
- Warm up the beans as well.
- Time to assemble; once the tortilla bowl is done, add the lettuce, corn, beans, avocado, shrimp, chipotle crema, mango pico de gallo, and cotija cheese.
- Serve immediately and Enjoy!
Notes
