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A Light + Easy Shrimp Taco Salad with Chili-Yogurt Sauce

It gets a tropical touch from fresh pineapple.

Taco salad is one of America’s favorite types of salad, and it even pleases those people who claim to “not like salad.” But let’s be honest: The average taco salad is often piled high with sour cream and cheese, and it often uses ground beef flavored with high-sodium taco seasoning packets. Delicious, yes. Good for the heart? Not so much.

This shrimp taco salad is spicy and zesty, but it’s much lighter in saturated fat and sodium—both of which are known to commit crimes against the heart. Instead, this salad gets a punch of flavor from fresh pineapple, sliced scallion, and jalapeño.

Nervous about cooking shrimp? You don’t have to. It’s true that shrimp can be intimidating to prepare, with all that peeling and deveining. Luckily, you can buy pre-cooked shrimp with the tails removed, and they’ve already been peeled and deveined. They’re literally ready to use, and they’re perfect for salads.

Here’s another trick: Instead of a dollop of sour cream, this shrimp taco salad uses a two-ingredient yogurt sauce. (TBH, plain and unsweetened yogurt tastes a lot like sour cream, anyway.) If making a salad dressing from scratch stresses you out, fear not: All you have to do is whisk chili powder into yogurt. No sugar, no salt, and loads of flavor.

If you don’t eat (or can’t eat) shrimp, there are lots of substitutions you can make for an equally heart-healthy taco salad. Try chickpeas, either fresh from the can (look for a reduced-sodium option) or roasted and crispy and seasoned with chili powder. (Check out this recipe for spicy, roasted chickpeas.)

Difficulty: Easy

Ingredients

  • 1/2 small avocado, cubed
  • 1/4 cup minced scallions
  • 1 tbsp sliced jalapeño (remove veins and seeds to reduce heat)
  • 1/2 tsp chili powder
  • 1/4 cup no-salt-added salsa
  • 1/2 lb shrimp, cooked, peeled, tails removed
  • 1 small tomato, diced
  • 1/4 cup fresh diced pineapple
  • 2 miniature heads bibb lettuce
  • 1/4 cup plain nonfat Greek yogurt
  • 2 sprigs fresh cilantro, chopped

Instructions

Gently mix avocado, tomato, scallions, pineapple, and jalapeño with shrimp. For both heads of bibb lettuce, remove a few of the central leaves from each lettuce head, leaving only the outer leaves, to make a bowl. (Each of the bibb lettuce heads will make a serving.) Then, divide the shrimp and veggie mixture between the two lettuce heads. In a small bowl, prepare your salad dressing: Stir the chili powder into the yogurt. (If you want a thinner sauce, you can mix in water, one teaspoon at a time until you reach your desired consistency.) Finally, top each taco salad with salsa and yogurt sauce. If desired, add a squeeze of lime and a sprinkle of chopped fresh cilantro.
Duration: 1:25. Last Updated On: July 22, 2019, 4:28 p.m.
Reviewed by: Preeti Parikh, MD . Review date: July 19, 2019

Nutrition Information

Recipe Serves 2
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
240
12% Complete
12%
Fat
7g
10% Complete
10%
Cholesterol
223mg
74% Complete
74%
Sodium
381mg
16% Complete
16%
Carbohydrates
17g
17% Complete
17%
Fiber
6g
24% Complete
24%
Sugar
8g
16% Complete
16%
Protein
32g
62% Complete
62%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sugar
Diabetes Diet
Diabetes Diet
Heart Healthy
Heart Healthy
Gluten Free
Gluten Free
Lower Carbohydrate
Lower Carbohydrate
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