Taco Lime Shrimp Salad

Taco Salad with shrimp, vegetables, and lime dressing.

Don't get hung up having the identical salad every day. I want you to have a diverse range of micronutrients going into your body, so make sure you're swapping out ingredients to get the most out of your food.

Take this beautiful, delicious salad, for example. It is loaded with shrimp, multiple veggies and so many delicious herbs and spices to help heal your metabolism! Swap with your favorite Phase 3 or Cleanse veggies to make it your own! You can also make this with chicken or beef (no beef on the Fast Metabolism Cleanse) instead of shrimp, or make a veggie version by eliminating the shrimp and sautéing 12 ounces of sliced mushrooms in 1 tablespoon coconut or olive oil. Bon Apetite! 

Cleanse Days 8-10, Phase 3 | Serves 2
Prep time: 30 minuts | Total time: 


2 spelt or sprouted-grain tortillas
1/2 cup fresh lime juice
1 tablespoon chipotle powder or chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
12 ounces raw shrimp (any size) peeled and deveined
1/3 cup packed coarsely chopped fresh cilantro leaves
1/4 cup extra-virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
5 cups mixed greens
1 avocado, chopped
1/2 red onion, sliced
1/2 cup halved cherry tomatoes
1 jalapeño or Fresno chili, cut into rings


  1. Preheat the oven to 300 degrees F.

  2. You will need two sets of nested ovenproof bowls to make the tortilla bowls. Spritz the tortillas with water. Place one in each of the larger bowls, then place the smaller bowl on top. Bake for 45 minutes, then remove from the oven and carefully remove the smaller bowls. Set the tortilla bowls aside. (You can do this one day ahead; store in sealed plastic bags at room temperature.)

  3. Preheat a grill or broiler (if grilling, soak wooden skewers in water while the grill heats, or use metal skewers).

  4. In a medium bowl, combine 1/4 cup lime juice, the chipotle powder, paprika, and cumin. Add the shrimp and toss to coat. Set aside to marinate for 15 minutes.

  5. If grilling, thread the shrimp onto skewers. Grill or broil the shrimp for 3 to 5 minutes on each side (depending on the size of your shrimp), until no longer pink.

  6. In a jar, combine the remaining 1/4 cup lime juice, the cilantro, olive oil salt, and pepper. Cover the jar and shake to combine.

  7. Put the greens in a large bowl. Add the avocado, onion, cherry tomatoes, and jalapeño. Drizzle with the dressing and toss well. Divide the salad between two tortilla bowls and top each evenly with the shrimp.