Baja Shrimp Taco Salad
with Creamy Cilantro-Lime Dressing

 

This colorful, crunchy salad is easy to pull together and can be on the table in less than 30 minutes. Shrimp is one of my favorite foods because it’s a lean protein, cooks quickly and is amazingly versatile. Here it’s tossed in a blend of savory taco spices and then roasted on a sheet pan with the pineapple and red onion in less than 10 minutes. Line the baking sheet with aluminum foil, and the dishes are a cinch, too.

 

Serves 2

Cilantro-Lime Dressing

  • 3 Tablespoons light mayonnaise 

  • 2 Tablespoons Greek yogurt

  • 2 Tablespoons finely chopped cilantro leaves

  • 1 Tablespoon fresh lime juice, plus more as needed

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Kosher salt and pepper

Salad

  • 1 pound medium peeled and deveined shrimp, tails removed

  • ½ teaspoon chile powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Pinch of ground cayenne

  • 2 Tablespoons grapeseed or canola oil

  • Kosher salt and pepper

  • 1½ cups cubed fresh pineapple (about ½ pineapple)

  • 1 small red onion, cut into 8 small wedges

  • 1 small head romaine lettuce, thinly sliced 

  • 2 cups thinly sliced red cabbage

  • 1 ripe Hass avocado—halved, pitted and thinly sliced 

  • 1 cup cherry tomatoes, halved

  • Thinly sliced radish, thinly sliced serrano or jalapeño pepper, and small cilantro sprigs, for garnish

  • Warm tortillas and lime wedges, for serving

1. Make the Cilantro-Lime Dressing In a small bowl, whisk all of the ingredients together. Season with salt and pepper. If your dressing is too thick, then add 1 tablespoon of water at a time until you reach your desired consistency. Add more lime juice, salt and pepper, if needed. 

2. Prepare the Salad Preheat the oven to 425°F and line a large rimmed sheet pan with aluminum foil. On the sheet pan, toss the shrimp with the chile powder, cumin, garlic powder, onion powder, cayenne and 1 tablespoon of the oil. Season with salt and pepper. Spread the shrimp in an even layer on one half of the baking sheet. On the other half, add the red onion and pineapple. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and then spread in an even layer. Roast the shrimp, pineapple and red onion for 8 minutes. Remove from the oven and preheat the broiler to HIGH. Broil for 2 to 3 minutes, or until everything is slightly charred. 

3. Divide the romaine and red cabbage between two shallow bowls. Top with the shrimp, pineapple, red onion, avocado and tomatoes. Drizzle with some of the Cilantro-Lime dressing, then garnish with sliced radish, serrano and small cilantro sprigs. Serve right away with lime wedges and warm tortillas, passing more dressing at the table.