We love mixing up our protein options by incorporating fish and seafood into our menu planning. This salad is the perfect way to bring shrimp to your lunch table in under 30 minutes. Tajin is a Mexican seasoning blend of chili powder, lime and salt. We eat it on just about anything – fruit included! Using the tajin gives the salad a citrusy punch that is complimented by the yogurt and avocado crema salad dressing. We have intentionally made this salad to be on the lighter side, but if a salad just won’t cut it for your appetite, this recipe can easily be put in taco shells or tortillas and topped with cheddar or cotija cheese to bulk it up. For us, this is a perfect weekday lunch to have while working from home.
Shrimp Taco Salad
A lunch salad that is filled with flavor and comes together in under 30 minutes; a great recipe for a weekday lunch while working from home.
- 1 tbs olive oil
- 1/2 lb shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp pepper
- 1 tbs tajin
- 1 avocado
- 1/2 lemon, juiced
- 1 package (8 oz) coleslaw mix
- 2 roma tomatoes, diced
- 1 can of black beans, drained
- 1 single serving package (5.3oz) non-fat Greek yogurt
- salt and pepper to taste
- Season and cook the shrimp. Season the shrimp with salt, pepper and tajin. In a medium pan, heat the olive oil and cook the shrimp fully through (about 3 minutes per side). Remove from heat and set aside.
- In a small bowl, combine the yogurt and 1/2 avocado and mix until the avocado is fully blended with the yogurt. Add the lemon juice and season to taste with salt and pepper.
- In a large mixing bowl, combine the coleslaw mix, tomatoes, beans and cooked shrimp. Toss with the yogurt/avocado dressing.
- Optional – if you want to make this dish more hearty, you can put the salad mix in a tortilla to make a wrap or serve as individual tacos.