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Chipotle-Rubbed Shrimp Taco Salad

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 1 salad)

Ingredients

  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons minced shallots
  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil
  • 1 refrigerated (8-inch) flour tortilla taco salad shell kit (such as Azteca)
  • 1 pound peeled and deveined jumbo shrimp
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground chipotle chile powder
  • 1/8 teaspoon salt
  • Cooking spray
  • 6 cups packaged prechopped romaine hearts
  • 1 1/2 cups chopped peeled ripe mango (about 1 large)
  • 1/2 cup cherry tomatoes, halved
  • 4 radishes, quartered

Nutrition Information

  • calories 405
  • fat 12.5 g
  • satfat 1.8 g
  • monofat 6.8 g
  • polyfat 2.4 g
  • protein 29.2 g
  • carbohydrate 45.9 g
  • fiber 3.4 g
  • cholesterol 172 mg
  • iron 4.9 mg
  • sodium 598 mg
  • calcium 200 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

  3. Bake tortilla shells at 350° according to package directions.

  4. While shells bake, heat a grill pan over medium-high heat. Combine shrimp, chili powders, and salt in a large bowl; toss well to coat. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done.

  5. Combine lettuce, mango, tomato, and radishes. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad in each tortilla shell; divide shrimp evenly among salads.