- 1/2 cup reduced-fat mayonnaise
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/4 chipotle chile powder
- 8 white corn tortillas
- 1 lb lg shrimp, shells removed, deveined
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 cups iceberg lettuce, shredded
- 2 plum tomatoes, cored and diced
- 1 sm red onion, chopped
- 1/2 cucumber, peeled and cut into thin matchsticks
- 1/4 cup cilantro leaves
- 1 lime, cut into wedges
- 1/2 cup prepared tomato salsa
- Sour cream (optional)
Preparation time 20mins
Cooking time 60mins
1.) In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder. Refrigerate.
2.) heat oven to 450 degree F. Place 2 racks on each of 2 baking sheets. Place tortillas on racks and lightly spritz bothe side with nonstick cooking spray. Bake for 5 to 7 minutes or until crisp. Remove tortillas from oven and reserve.
3.) Heat broiler. Coat broiler pan with nonstick cooking spray. Season shrimp with salt and pepper and place on broiler pan. Broil for 2 minutes per side or until cooked through. Remove shrimp to a plate.
4.) Spread top of each tortilla with about 1 tbsp of mayonnaise mixture. Top with equal amounts shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Squeeze a wedge of lime over each. Serve with salsa and, if desired, sour cream on the side.