Shrimp And Mango Taco Salads Recipe

Ingredients

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

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

Preparation

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

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

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.

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

Related Video