Crispy baked taco shells hold a bowl full of sweet heat! Chipotle-Rubbed Shrimp Taco Salad is flavored with chili and chipotle powders and bedded in a crisp tortilla shell and drizzled with a honey lime cilantro vinaigrette. It is so full of flavor and a great summer salad recipe for those busy weeknights!

Chipotle-Rubbed Shrimp Taco Salad

I must say here that I am going to rave and rave about this recipe.  The minute I saw this recipe in the recent issue of Cooking Light, I knew it was going to get put on my menu plan.  It has all the flavors I love.  Lime, cilantro, mango, chipotle and last but not least shrimp.

If Grumpy were here I am fairly certain he would not he would have griped at first but, if he were here and willing to try it, I’m also fairly certain he would have liked it.

Chipotle-Rubbed Shrimp Taco Salad

Don’t let the combination of mango and tomato scare you. It scared me at first. I wasn’t so sure it was a combination that I would like. Obviously, I tried it anyway and discovered that this recipe as is – is awesome.  Have I convinced you yet?  If I have then go make this – now!  You will not regret it!  The only thing you might regret is the stuffed tummy ache you may have from not being able to stop eating it!

You could easily grill the shrimp instead if you wanted. Just put the shrimp in a mixing bowl with the oil and seasonings, toss to coat well, and grill until pink!

 

Chipotle Shrimp Taco Salad
Yield: 4 servings

Chipotle Rubbed Shrimp Tacos

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Spicy Chipotle Shrimp in a salad with lettuce, tomato, and mango served in a crispy taco shell.

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
  • 4 (8-inch) flour tortilla taco salad shell
  • 1 pound peeled and deveined jumbo shrimp
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground chipotle chile powder
  • 1/8 teaspoon salt
  • 1/2 Tablespoon olive oil
  • 4 cups romaine hearts, chopped
  • 1 1/2 cups chopped peeled ripe mango
  • 1/2 cup cherry tomatoes, halved

Instructions

  1. Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.
  2. Bake tortilla shells at 350°. If using homemade tortillas to make shells, drape warmed tortilla (I warm in microwave about 15 seconds) over a mini ramekin. Spray with butter spray and place on cookie sheet in oven. Bake until crisped.
  3. While shells bake, heat a frying pan over medium-high heat with 1 tablespoon olive oil. Combine shrimp, chili powders, and salt in a large bowl and toss well to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
  4. Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad in each tortilla shell; divide shrimp evenly among salads.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 413Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 239mgSodium 1397mgCarbohydrates 39gFiber 7gSugar 13gProtein 32g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

12 Comments

  1. Jamie August 1, 2010 at 1:02 am - Reply

    Looks awesome Shelby! I love all the flavors. Another great recipe from Cooking Light.

  2. Barbara @ moderncomfortfood.com August 1, 2010 at 9:36 pm - Reply

    Whoa, this looks good! I have a fabulous source of wild caught shrimp, straight off the boat, and I'm definitely making this recipe soonest. Thanks for sharing.

  3. Patsyk August 1, 2010 at 10:05 pm - Reply

    Looks fantastic! My kind of meal… my family would eat them de-constructed (maybe)… so, why don't I just take Grumpy's portion instead? 🙂

  4. Cinnamon Girl August 2, 2010 at 12:41 am - Reply

    I don't need any convincing! I love all of those things too. These look amazing!

  5. Pamela August 2, 2010 at 1:28 am - Reply

    I saw this one and wanted to make it ASAP. Still haven't made it yet, though. Sounds and looks incredible!

  6. bellini valli August 2, 2010 at 1:53 am - Reply

    Yes I don't think I could resist this Shelby.

  7. baking.serendipity August 2, 2010 at 2:26 am - Reply

    I'm totally caught up in the mango in this recipe. Looks delicious! I love Cooking Light recipes 🙂

  8. Cajun Chef Ryan August 2, 2010 at 12:34 pm - Reply

    Oh, I bet that is one rocking kicked up shrimp taco salad!

    Bon appetit!
    =:~)

  9. Megan August 2, 2010 at 9:16 pm - Reply

    I dont think I could get my daughter to eat this but I sure will. Bookmarked and sent to the printer!

  10. Tasty Eats At Home August 3, 2010 at 5:34 pm - Reply

    Wow, so yummy! I could dig into a salad like this any day!

  11. Grumpy and HoneyB August 4, 2010 at 8:25 am - Reply

    Thank you all!

    Pam you really should make this!

  12. Jeanette October 15, 2010 at 1:06 am - Reply

    This sounds healthy and delicious!

Leave A Comment

Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

As an Amazon Associate, I earn from qualifying purchases.

Check out my new cookbook!