Chipotle Shrimp Taco Bowls with Mango Salsa

5 from 1 vote

Chipotle Shrimp Taco Bowls with Mango Salsa

An easy weeknight dinner with bold flavor and fresh ingredients, these Shrimp Taco Bowls are filled with chipotle seasoned shrimp, mango tomato salsa, crisp greens, and a tangy cilantro lime vinaigrette. Served in a crunchy tortilla bowl, it's a fresh and flavorful meal perfect for warm weather dinners.

Course Main Dish

Cuisine Mexican

Keyword Chipotle Rubbed Shrimp Tacos

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 306kcal

Author Shelby Law Ruttan

Ingredients

3 tablespoons chopped fresh cilantro
3 tablespoons minced shallots
3 tablespoons fresh lime juice
2 teaspoons honey
⅛ teaspoon salt
2 tablespoons olive oil
4 8-inch flour tortilla taco salad shell
1 pound peeled and deveined jumbo shrimp
½ teaspoon chili powder
¼ teaspoon ground chipotle chile powder
⅛ teaspoon salt
½ tablespoon olive oil
4 cups romaine hearts chopped
1½ cups chopped peeled ripe mango
½ cup cherry tomatoes halved

Instructions

Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.
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.
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.
Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 ½ cups salad in each tortilla shell; divide shrimp evenly among salads.

Nutrition