Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

405 calories; fat 12.5g; saturated fat 1.8g; mono fat 6.8g; poly fat 2.4g; protein 29.2g; carbohydrates 45.9g; fiber 3.4g; cholesterol 172mg; iron 4.9mg; sodium 598mg; calcium 200mg.
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