Shrimp Taco Salad Bowls

F&W’s Justin Chapple adds pickled jalapeños to his tangy slaw, which he combines with smoky shrimp in these fun and tasty taco bowls. Slideshow:  More Taco Recipes 

Total Time:
45 mins


  • Four 10-inch flour tortillas

  • 1/3 cup mayonnaise

  • 2 1/2 tablespoons fresh lime juice

  • 1/2 teaspoon ground cumin

  • 8 cups shredded green and red cabbage (1 pound)

  • 1 cup chopped cilantro, plus more for serving

  • 3 pickled jalapeños, seeded and thinly sliced (1/4 cup)

  • Kosher salt

  • Pepper

  • 3/4 pound large shrimp, shelled and deveined

  • 3/4 teaspoon chili powder

  • 2 tablespoons extra-virgin olive oil

  • Sliced radishes and diced avocado, for serving


  1. Preheat the oven to 400°. Invert a jumbo muffin tin on a work surface. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls. Bake for 15 minutes, until crisp; cool.

  2. Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin. Add the cabbage, 1 cup of cilantro and the jalapeños and toss. Season with salt and pepper.

  3. In a large bowl, toss the shrimp and chili powder; season with salt and pepper. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes. Transfer to a plate.

  4. Fill the taco shells with the slaw and shrimp. Sprinkle with chopped cilantro, radishes and diced avocado. Serve.

Make Ahead

The taco shell bowls can be made up to 6 hours ahead.

Suggested Pairing

Bright, coastal white.

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