Taco Tuesday: Healthy Shrimp Taco

Taco Tuesday: Healthy Shrimp Taco

Taco Tuesday and Cinco de Mayo?! We have the perfect recipe.

This healthy Shrimp Taco Bowl will appease your taste buds and omega 3 needs. This shrimp taco bowl puts a twist in the traditional taco salad. YUM. The best part about a slaw is it can be made and dressed ahead of time and shrimp cooks up in just a few quick minutes.

  • Prep Time

    5 minutes

  • Total Time


  • Servings


  • Freezer Friendly




  • 8-10 deveined medium shrimp
  • Taco seasoning (½ tbsp-smoked paprika, ¼ tbsp. chili powder ¼ tsp cayenne, salt & pepper)
  • 1 tbsp ghee or coconut oil


  • 1 cup thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • 6 sliced grape tomatoes
  • ¼ cup sliced cucumber
  • ¼ cup sliced red pepper
  • 4 tbsp chopped cilantro
  • 2 tbsp chopped red onion
  • 2 tbsp chopped chives
  • Avocado


  • 3 tbsp tahini
  • Juice 1 lime
  • 3 tbsp water


  1. Rub shrimp with taco seasoning. 
  2. Sautéed Shrimp in frying pan for 6-8 minutes flipping until opaque throughout.
  3. In a small bowl, whisk dressing ingredients.
  4. In a large salad bowl, add all veggies and avocado. Pour dressing and toss to coat. 
  5. Top salad with spicy hot shrimp and enjoy.