Shrimp Taco Salad
Baked Tortilla Chips (optional)
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
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.
Combine lettuce, mango, tomato, and radishes. Drizzle vinaigrette over salad; toss to coat. Place about 1 1/2 cups salad on each plate; divide shrimp evenly among salads. Serve with bake tortilla chips.
Per Serving: 258 Calories; 9g Fat (31.4% calories from fat); 1g Saturated Fat; 25g Protein; 20g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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