Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Bake tortilla shells at 350° according to package directions.
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.
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.
The salad was fabulous. I used the grill rack on our Traeger to cook the shrimp. Not sure I'd mess with the shells again but instead just serve it over some crushed baked tortilla chips. I did double the dressing because we used a bit more lettuce. Very refreshing dinner on a hot summer's night. Will definitely make again.
I love this. I leave out the mango though and just make fresh pico and guac. It doesn't really add that much more time. The azteca bowls are usually found in the cheeses or in the canned biscuit dough area, at most traditional grocery stores. At walmart they're usually under the biscuit dough. It's weird.
So tasty!! Took a little longer than 20 minutes, but well worth it. I couldn't find the tortilla bowls, but found that brushing flour tortillas with olive oil, placing them over metal bowls on a baking sheet 375 degrees for approx. 12 minutes and I had made my own. Will be adding to the summer recipe list.
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