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!
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.
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! slightly adapted from Cooking Light Ingredients Instructions
slightly adapted from Cooking Light