Cooking Light AUGUST 2010
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
Bake tortilla shells at 350° according to package directions.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 30 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 221.1mg | 68 % | |
Sodium 261mg | 9 % | |
Potassium 397.6mg | 10 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 13.5g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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