Shrimp and Mango Taco Salads

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  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 6 servings

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
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

Directions

  1. 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. 2 In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
  3. 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. 4 Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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