Chipotle-Rubbed Shrimp Taco Salad

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 salad)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 405
  • Fat: 12.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 29.2g
  • Carbohydrate: 45.9g
  • Fiber: 3.4g
  • Cholesterol: 172mg
  • Iron: 4.9mg
  • Sodium: 598mg
  • Calcium: 200mg

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. 1. Preheat oven to 350°.
  2. 2. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
  3. 3. Bake tortilla shells at 350° according to package directions.
  4. 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. 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.
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