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.
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- Calories: 215
- Calories from fat: 30%
- Fat: 7.2g
- Saturated fat: 0.9g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1.4g
- Protein: 13.7g
- Carbohydrate: 26.6g
- Fiber: 2.9g
- Cholesterol: 85mg
- Iron: 1.5mg
- Sodium: 542mg
- Calcium: 56mg
- 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.
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