Chipotle-Rubbed Shrimp Taco Salad Recipe

Name: Chipotle-Rubbed Shrimp Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons chopped fresh cilantro, 3 tablespoons minced shallots, 3 tablespoons fresh lime juice, 2 teaspoons honey, and more.

Yes, Chipotle-Rubbed Shrimp Taco Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle-Rubbed Shrimp Taco Salad

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