Shrimp Chalupa with Mango Salsa

This is our version of a Mexican dish in which tortilla dough is shaped like a boat and fried until crisp; in fact, chalupa means "boat" in Spanish. Regular chili powder is a blend that tastes mostly of cumin. Chipotle chile powder is pure ground dried chiles, and it packs a hot punch. For more heat use all chipotle powder, or tame the spice by substituting all chili powder.


4 servings (serving size: 2 chalupas)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Caloriesfromfat 30 %
Fat 7.2 g
Satfat 0.9 g
Monofat 3.9 g
Polyfat 1.4 g
Protein 13.7 g
Carbohydrate 26.6 g
Fiber 2.9 g
Cholesterol 85 mg
Iron 1.5 mg
Sodium 542 mg
Calcium 56 mg


1 cup chopped peeled mango
3 tablespoons prechopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt, divided
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
32 large peeled, deveined shrimp (about 1 1/4 pounds)
1 1/2 tablespoons olive oil, divided
8 (6-inch) corn tortillas


Combine the first 4 ingredients in a bowl, and stir in 1/4 teaspoon salt. Set aside.

Combine remaining 1/2 teaspoon salt, chili powder, chipotle powder, and shrimp in a large bowl. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done. Remove shrimp from pan; keep warm.

Wipe pan clean with a paper towel. Return pan to heat; add 1 teaspoon oil to pan. Place 3 tortillas in pan; cook 30 seconds on each side or until tortillas puff slightly. Repeat procedure with remaining oil and tortillas.

Place 2 tortillas on each of 4 plates, and arrange 4 shrimp on each tortilla. Top shrimp with about 2 tablespoons mango mixture, and serve immediately.

David Bonom,

Cooking Light

March 2007
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