Health benefits

• This Shrimp Taco Salad is a powerhouse of nutrients. Shrimp are a low-calorie source of high-quality protein, making them perfect for those looking to maintain or lose weight. They are also rich in selenium, which supports immune function, and omega-3 fatty acids, known for their heart health benefits.
• Lettuce and purple cabbage are packed with fiber, aiding digestion and promoting a healthy gut. Purple cabbage is also rich in anthocyanins, antioxidants that help reduce inflammation.
• Avocado provides healthy monounsaturated fats, which are essential for heart health and help keep you feeling full. It's also a good source of potassium, which helps regulate blood pressure.
• In addition to adding flavor to the dressing, cilantro is well-known for its detoxifying qualities, which aid in the body's removal of heavy metals. Lemon juice adds a dose of vitamin C, boosting your immune system and aiding in iron absorption.

Ingredients

• 400g Shrimp (cleaned thoroughly)
• 1 head of Lettuce, chopped
• 1/2 head of Purple cabbage, shredded
• 1 cup Cherry tomatoes, halved
• 1 Avocado, diced
• 1 cup Boiled corn kernels
• cup of air-fried, crispy tortilla chips

Preparation

1. Preheat your oven to 200°C (392°F). Prepare a baking sheet by lining it with parchment paper or butter paper.
2. In a medium-sized bowl, combine the cumin, salt, black pepper, olive oil, sweet paprika, garlic powder, and oregano to create the shrimp seasoning.
3. Toss the cleaned shrimp in the seasoning mixture, ensuring that each shrimp is well coated.
4. Spread the seasoned shrimp evenly on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the shrimp turn pink and are cooked through.
5. As the shrimp bake, prepare the salad. In a large serving bowl, add the chopped lettuce, shredded purple cabbage, halved cherry tomatoes, diced avocado, and boiled corn kernels.
6. Once the shrimp are cooked, add them to the salad bowl along with the air-fried tortilla chips.
7. To make the dressing, combine the chopped cilantro and lemon juice in a small bowl.
8. Drizzle the cilantro-lemon dressing over the salad, and toss everything together until well combined.
9. For the best flavor and texture, serve right away. Enjoy this salad as a light lunch or a side dish for dinner.