The summer solstice marks the official start to summer and its right around the corner. The change in season ushers in beautifully vibrant and nutrient dense produce. Eating for the season means taking advance of various fruits and vegetables that have been recently harvested. The summer season gifts us with juicy tomatoes, crisp kernels of corn, and creamy, buttery avocados. If your mouth is watering just reading that, then our Healthy Taco Salad is for you!
What makes this taco salad especially satisfying is the balance of lean protein, fiber-rich beans, healthy fats, and colorful produce. Shrimp brings high-quality protein with key minerals like selenium and vitamin B12, while black beans add plant protein and fiber to help make the meal more filling. Avocado contributes heart-healthy unsaturated fats, along with fiber and potassium, and pepitas offer crunch plus magnesium, iron, and additional healthy fats.
The vegetables in this recipe do a lot of work, too. Romaine, kale, cabbage, radishes, tomatoes, corn, cilantro, and lime bring freshness, texture, and a variety of vitamins, minerals, and protective plant compounds to every bite. Together, these ingredients create a meal that feels bright and summery while aligning nicely with a balanced plate approach built around vegetables, quality protein, and healthy fats.
Beyond nutrition, several of the smaller ingredients help make this salad feel especially craveable. Corn tortillas baked into strips add a satisfying crunch, and using corn-based tortillas brings whole-grain appeal to the dish. Lime juice, cilantro, red onion, and radishes brighten the salad with sharp, fresh flavor, while tomatoes and corn add natural sweetness and juiciness that balance the smoky chili spices on the shrimp and pepitas. Even the seasoning blend does more than add heat—it builds depth, so the salad tastes layered and hearty rather than light in a forgettable way.
That combination is part of what makes this recipe such a smart warm-weather meal. It is substantial enough to serve as a full dinner thanks to the protein, beans, avocado, and seeds, but it still feels cool, crisp, and refreshing on a hot day. With a variety of textures and a wide range of plant foods in one bowl, this taco salad offers an easy way to enjoy seasonal produce while building a meal that is colorful, satisfying, and well-rounded.
Why You’ll Love This Healthy Taco Salad
This recipe checks a lot of boxes at once: it is fresh, colorful, protein-packed, and full of texture. You get crisp greens, juicy vegetables, creamy avocado, crunchy tortilla strips, and smoky shrimp in every bite, which makes it feel far more exciting than a basic salad. It is also flexible enough for easy entertaining or weeknight dinners, since many of the components can be prepped ahead and assembled just before serving.
Ingredients
Grilled Shrimp
- 1 lb shrimp peeled and deveined, tails removed
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 tsp flaky sea salt
Homemade Tortilla Strips
- 6 corn tortillas
- Olive or avocado oil
- tajin seasoning to taste
- Flaked sea salt to taste
Chili lime roasted pepitas
- ½ c pepitas
- 1 tsp olive oil
- 1 tsp maple syrup
- ½ tbsp lime juice
- 2 tsp chili powder
- ⅛ tsp cayenne
- ¼ tsp sea salt
Fixings for the Taco Salad
- 6 c romaine lettuce shredded
- 6 c kale shredded
- 1 c purple cabbage shredded
- 14 oz can black beans drained and rinsed
- 1 c corn fresh/grilled
- 4 radishes sliced
- ½ c sliced red onions
- 1 cherry tomatoes sliced
- ½ c pickled onions
- 1 avocado cut into chunks
- queso oaxaca crumbled (or cotija cheese)
- fresh cilantro chopped
- lime wedges
- vegan cilantro lime crema
Optional sides
- Guacamole + Plantain Chips
- Cilantro Lime Rice
- Creamy Tortilla Soup
Instructions
- Preheat the oven to 300’F and line a baking sheet with parchment paper.
- Pepitas: Toss pepitas in a small bowl with lime juice, maple syrup, chili powder, cayenne pepper and sea salt. Mix well to evenly coat the pepitas with spices. Spread pepitas in an even layer on the prepared sheet tray. Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
- Increase oven temperature to 400’F. Using the same baking sheet, line with a fresh sheet of parchment paper.
- Tortilla strips: Cut corn tortillas in half horizontally, then cut into thin vertical strips approx; a quarter of an inch wide. Toss the tortilla strips with a small amount of olive oil (or spray with olive oil spray); season with tajin and sea salt to taste. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
- Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. In a large skillet, heat olive oil over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Assemble the salad with the romaine lettuce, cabbage, shrimp, black beans, corn, radishes, red onions, tomatoes, avocado, and generous dollops of cilantro lime crema. Garnish with tortilla strips, pepitas, cotija cheese, fresh cilantro and lime wedges. Enjoy!
