Chipotle-Rubbed Shrimp Taco Salad

Chipotle-Rubbed Shrimp Taco Salad Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 salad)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

David Bonom,

Cooking Light

August 2010
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