Southwest Shrimp Tacos & Salad Bowls
Gluten-free friendly or classic—the choice is yours!
- Milk
- Eggs
- Shellfish
- Wheat
- Soy
Spice-rubbed shrimp are the stars of the show for either vibrant Southwest tacos or a bold shrimp salad. Fresh pico de gallo, sautéed peppers and onions, and hot sauce crema bring the heat and balance, while a squeeze of lime adds bright, citrusy magic. We include both taco and salad components, so you can serve tacos for some and salad for others. Whether wrapped up or piled high on greens, this flexible dinner delivers fiesta vibes that’ll have you craving más.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Red Onion
1.5 ounce
Southwest Honey Oregano Dressing
(Contains: Eggs)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Zest and quarter lime. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice tomato. Halve, deseed, and slice green pepper into ¼-inch-thick strips. Trim and discard root end from lettuce; pat leaves thoroughly dry, then chop into bite-size pieces.
-
Rinse shrimp* under cold water, then pat dry with paper towels.
-
In a medium bowl, toss together shrimp, Southwest Spice Blend, and a squeeze of lime juice. Set aside to marinate.
-
In a second medium bowl, combine minced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste. (Save remaining lime wedges for Step 5.) Season with salt and pepper.
-
In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate.
-
Add another drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, 3-4 minutes.
-
Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
-
For Tacos: Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
-
Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and hot sauce crema. Serve.
- For Salad: Divide lettuce between bowls and drizzle with dressing to taste. Top with shrimp, veggies, pico de gallo, and hot sauce crema. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shrimp seasoning and hot sauce crema were crowd-pleasers, though some found the southwest spice blend a bit mild or off-putting.
- Ease of prep: The recipe is quick and straightforward on weeknights, though all the chopping adds a bit more time than the card suggests.
- Suggestions: Toast the tortillas in a pan on the stove rather than microwaving — reviewers found it gave them better structure for holding the filling. Add shredded cheese for extra richness, and use only half the southwest seasoning if you prefer a milder flavor.
- Leftovers: One reviewer enjoyed the salad the next day for lunch and found it held up well even on day two.
