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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, quarteredNutritional Information
Instructions
How to Make ItStep 1
Preheat oven to 350°.
Step 2
Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Step 3
Bake tortilla shells at 350° according to package directions.
Step 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.
Step 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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