Shrimp Taco Salad Bowls Recipe

Name: Shrimp Taco Salad Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 10-inch flour tortillas; 1/3 cup mayonnaise; 2 1/2 tablespoons fresh lime juice; 1/2 teaspoon ground cumin; 8 cups shredded green and red cabbage (1 pound); 1 cup chopped cilantro, plus more for serving; 3 pickled jalapenos, seeded and thinly sliced (1/4 cup); Kosher salt; Pepper; 3/4 pound large shrimp, shelled and deveined; 3/4 teaspoon chili powder; 2 tablespoons extra-virgin olive oil; Sliced radishes and diced avocado, for serving

Servings: persons

Four 10-inch flour tortillas
1/3 cup mayonnaise
2 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
8 cups shredded green and red cabbage (1 pound)
1 cup chopped cilantro, plus more for serving
3 pickled jalapenos, seeded and thinly sliced (1/4 cup)
Kosher salt
Pepper
3/4 pound large shrimp, shelled and deveined
3/4 teaspoon chili powder
2 tablespoons extra-virgin olive oil
Sliced radishes and diced avocado, for serving

1
Preheat the oven to 400.
2
Invert a jumbo muffin tin on a work surface.
3
In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls.
4
Bake for 15 minutes, until crisp; cool.
5
Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin.
6
Add the cabbage, 1 cup of cilantro and the jalapenos and toss.
7
Season with salt and pepper.
8
In a large bowl, toss the shrimp and chili powder; season with salt and pepper.
9
In a large skillet, heat the oil until shimmering.
10
Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes.
11
Transfer to a plate.
12
Fill the taco shells with the slaw and shrimp.
13
Sprinkle with chopped cilantro, radishes and diced avocado.
14
Serve.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Four 10-inch flour tortillas, 1/3 cup mayonnaise, 2 1/2 tablespoons fresh lime juice, 1/2 teaspoon ground cumin, and more.

Yes, Shrimp Taco Salad Bowls falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Taco Salad Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions