Chipotle-Rubbed Shrimp Taco Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons chopped fresh cilantro |
3 tablespoons minced shallots |
3 tablespoons fresh lime juice |
2 teaspoons honey |
1/8 teaspoon salt |
2 tablespoons olive oil |
1 refrigerated (8-inch) flour tortilla taco salad shell kit (such as azteca) |
1 pound peeled and deveined jumbo shrimp |
1/2 teaspoon chili powder |
1/4 teaspoon ground chipotle chile powder |
1/8 teaspoon salt |
cooking spray |
6 cups packaged prechopped romaine hearts |
1 1/2 cups chopped peeled ripe mango (about 1 large) |
1/2 cup cherry tomatoes, halved |
4 radishes, quartered |
Directions:
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.
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