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Shrimp & Cabbage Taco Salad

15 Minutes

10 Ingredients

2 Servings


  • 8 ozs Shrimp (peeled, deveined)

  • 1/4 tsp Chili Powder

  • 2 tbsps Avocado Oil or EVOO (divided)

  • 1/3 cup Plain Greek Yogurt

  • 2 tbsps Lime Juice

  • 1/2 tsp Raw Honey

  • 1/4 cup Cilantro (finely chopped)

  • 3 cups Green Cabbage (finely shredded)

  • 1/3 cup Red Onion (diced)

  • 1/2 cup Corn Tortilla Chips (crushed) or Siete Dip Chips (my fav!)


  1. Pat the shrimp dry and place in a bowl. Toss with chili powder.

  2. Heat a non-stick pan over medium heat. Add 1/4 of the oil and the shrimp. Cook for two to three minutes per side, until pink and cooked through. Remove and set aside.

  3. In a small bowl, whisk together the yogurt, lime juice, remaining oil, honey, and cilantro. Optional: season with salt and pepper.

  4. Place the cabbage in a large bowl. Pour about half of the dressing on and toss well to combine. Add the red onion and tortilla chips and top with the shrimp. Drizzle with the remaining dressing. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to two days.

  • Serving Size: One serving is equal to approximately 1 1/2 cups.

  • Dressing: If the dressing is too thick, thin it out with a splash of water.

  • More Flavor: Add hot sauce to the dressing or drizzle on top.

  • Additional Toppings: Top with more cilantro, avocado, shredded carrot, or mango.

  • Dairy-Free: Use a dairy-free yogurt.

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