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Shrimp and Mango Taco Salads
Shrimp and Mango Taco Salads
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Prep Time:
30 minutes
Total Time:
30 minutes
Whip up a quick and beautiful shrimp and mango taco salad for a refreshing twist on a classic dish!
Ingredients:
  • 2/3 cup thawed frozen limeade concentrate (from 12-oz can)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3 tablespoons olive or vegetable oil
  • 1 1/2 teaspoons red pepper sauce
  • 1 lb 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
Instructions:
  • Combine limeade concentrate, 1 tablespoon of taco seasoning mix, oil, and red pepper sauce in a container with a tight-fitting cover. Shake well and set aside.
  • Coat shrimp evenly with remaining taco seasoning mix in a medium bowl.
  • Preheat a 10-inch skillet over medium-high heat. Add shrimp and cook, stirring constantly and scraping off any flavorful bits from the pan, for 3 to 6 minutes, until the shrimp turn pink.
  • Arrange equal portions of fresh lettuce on each of the 6 dinner plates. Layer with succulent shrimp, hearty black beans, sweet mango, crisp bell pepper, and creamy avocado. Generously drizzle with your favorite dressing. Serve alongside crunchy tortilla chips.

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