Chipotle-Rubbed Shrimp Taco Salad

By sybrmom

Ingredients

• 3 * 3 tablespoons chopped fresh cilantro
• 3 * 3 tablespoons minced shallots
• 3 * 3 tablespoons fresh lime juice
• 2 * 2 teaspoons honey
• 1/8 * 1/8 teaspoon salt
• 2 * 2 tablespoons olive oil
• 1 * 1 refrigerated (8-inch) flour tortilla taco salad shell kit (such as Azteca)
• 1 * 1 pound peeled and deveined jumbo shrimp
• 1/2 * 1/2 teaspoon chili powder
• 1/4 * 1/4 teaspoon ground chipotle chile powder
• 1/8 * 1/8 teaspoon salt
• * Cooking spray
• 6 * 6 cups packaged prechopped romaine hearts
• 1 1/2 * 1 1/2 cups chopped peeled ripe mango (about 1 large)
• 1/2 * 1/2 cup cherry tomatoes, halved
• 4 * 4 radishes, quartered

Details

Servings 4

Preparation

Step 1

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.
Nutritional Information

Calories: 405 Fat: 12.5g (sat 1.8g,mono 6.8g,poly 2.4g)
Protein: 29.2g Carbohydrate: 45.9g Fiber: 3.4g Cholesterol: 172mg Iron: 4.9mg Sodium: 598mg Calcium: 200mg