Photo: Becky Luigart-Stayner; Styling: Cindy Barr
6 servings

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

Step 3

Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

Step 4

Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Love it!

September 24, 2016
Used more lettuce. 

Ok, but probobly won't make again.

May 20, 2015
This was ok, but I probably won't make it again. shrimp is no substitute for beef in a taco salad.

tnwalsh's Review

June 14, 2014
We love this salad. If you can, use fresh corn and grill it, it really does make a difference. Though I usually do some tweaking, didn't change a thing on this recipe and even sought out the blue corn tortilla chips!

jcdickerson's Review

April 25, 2014
Excellent flavor combo. Served main ccomponents seperaately to accomodate kids. Worked like a dream

Jerry2398's Review

April 23, 2014
Tried this dish for dinner tonight. AMAZING! Of course I "tweaked" it. More shrimp, more lettuce. And, rather than firing up the grill, I oven roasted the corn and caramelized the shrimp over a very hot flame on the cook top. Delicious!!

jadotkay's Review

January 30, 2014
It's a good recipe. I broiled my shrimp for 4.5 minutes instead of the grill. I definately like that it is filling and full of fresh ingredients. The shrimp was not the star of the dish so it could easily be repeated using any other meats.

corlearbay's Review

July 28, 2013
Excellent salad! I roasted fresh corn kernels in the oven and quickly broiled the shrimp. I added more lettuce (iceberg worked well in a pinch) and used Szechuan spicy stir-fry sauce in the noted in several reviews, the next time I will dice the remaining avocado and include it in the salad. Two of us ate almost the entire salad! I would definitely say that this recipe only serves perhaps three to four people. It's the best!!

amy987's Review

May 26, 2013
I thought this recipe was good but upped my shrimp to 1 lb, and added 1 1/2 heads of lettuce instead of the 1 cup.

K9andCat's Review

May 25, 2013

Suburke's Review

July 13, 2012