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Shrimp and Mango Taco Salads

Prep time 30 mins
Start to Finish time 30 mins
Yield 6 servings
Try this delicious and fresh twist on the traditional taco salad using shrimp and mangoes. It is beautiful and comes to the table very quickly!

Ingredients

  • Lime Dressing
  • 2/3 cup thawed frozen limeade concentrate (from 12-oz can)
  • 1 package (1 oz) Old El Paso® taco seasoning mix
  • 3 tablespoons olive or vegetable oil
  • 1 1/2 teaspoons red pepper sauce
  • Salad
  • 1 pound uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
  • 1 package (9 oz) romaine and green leaf lettuce blend
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1 large mango, peeled and cut up (1 1/2 cups)
  • 1 medium red bell pepper, coarsely chopped (1 cup)
  • 1 medium avocado, peeled and coarsely chopped
  • Tortilla chips, if desired

Nutrition Information

  • calcium 10 %
  • calories 390
  • caloriesfromfat 110
  • carbohydrate 49 g
  • cholesterol 115 mg
  • fat 12 g
  • fiber 11 g
  • iron 15 %
  • protein 20 g
  • sodium 930 mg
  • sugars 22 g
  • satfat 1.5 g

How to Make It

  1. In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.

  2. In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.

  3. Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.

  4. Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.

  5.  

  6. Expert Tip:

  7. Love grilled shrimp? Cook the shrimp in a grill basket on your grill instead of on the stove for great grilled flavor!