Such a flavorful taco salad! It's layered with tons of fresh veggies, crisp tortilla chips, tender shrimp, tangy cheese and a bright cilantro lime dressing. A dinner you'll want on repeat!
Season and cook shrimp: Heat oil in a 12-inch non-stick skillet over medium-high heat. Add shrimp, sprinkle in chili powder, cumin and season with salt and pepper to taste and toss shrimp.
Cook, turning once halfway through until shrimp has cooked through, about 3 minutes.
To assemble salads: divide lettuce among 4 plates. Top with shrimp, tomatoes, corn, red onion, diced avocado. Pour dressing over each serving and sprinkle with cotija cheese. Serve with crumbled tortillas chips.
For the dressing: Whisk together all ingredients in a bowl or jar. Chill until ready to serve.