| Courtesy of Mission Foods
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| Recipe Ingredients:
6 Mission® Light or Fat Free Flour Tortillas
1/4 cup regular or low sodium Chicken Broth
1/4 cup Rice Wine Vinegar
1 Tbsp. Olive Oil
1 Tbsp. Sugar
1 tsp. Dry Mustard
2 cloves Garlic minced
1 1/2 lb. cooked Shrimp peeled
6 cups Packaged Salad Mix
1 Red Bell Pepper cut into strips
1 Yellow Bell Pepper cut into strips
1/4 cup snipped Chives | | |
| Recipe Instructions:
1. To make dressing, combine broth, vinegar, olive oil, sugar, mustard and garlic in a small sauce pan and bring to a boil. Remove from heat and keep warm.
2. To make tortilla bowls, place each tortilla into a 7 inch metal or glass oven proof bowl; set each bowl onto a large baking sheet. Bake at 400 degrees F for 10 minutes or until crisp. Set aside.
3. To assemble, combine shrimp, bell peppers and half of the greens in a large bowl. Pour warm dressing over salad and toss. Place 1 cup salad mixture into tortilla bowls and sprinkle with chives. Place remaining greens on serving plate.
Enjoy this delicious tortilla shrimp salad Mexican recipe! |
Type of recipe: Salads
| | Preparation Time (min): | | Cook Time (min): | | Prep Tool: Stovetop | |
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