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  • Prep 25 min
  • Total 0 min
  • Ingredients 12
  • Servings 6

Mango and cilantro bring a tropical flavor to these shrimp tacos. MORE+ LESS-

Bake-Off® Contest 38, 1998
Middlebury, Connecticut

Ingredients

Tacos

1
cup Old El Paso™ Thick 'n Chunky salsa
1/2
mango, peeled, diced (1/2 cup)
1
tablespoon chopped fresh cilantro
1
lb. uncooked large shrimp, shelled, deveined
1
tablespoon olive or vegetable oil
1
to 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz. pkg.)
1
teaspoon garlic-pepper blend
6
(6- to 7-inch) flour tortillas, heated

Garnish, if desired

Sour cream
Sliced mango
Fresh cilantro sprigs
1 1/2
cups purchased coleslaw blend

Steps

Hide Images
  • 1
    In medium bowl, combine salsa, diced mango and chopped cilantro; mix well. Set aside.
  • 2
    In large bowl, combine shrimp and oil; mix gently to coat. Stir in taco seasoning mix and garlic-pepper blend.
  • 3
    Heat large skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
  • 4
    Top each warm tortilla with shrimp, coleslaw blend and salsa mixture. Fold bottom 1/3 of each tortilla over filling; fold sides in toward center, leaving top open. Arrange on serving platter. Garnish as desired.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Taco
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
15%
Cholesterol
95mg
32%
Sodium
910mg
38%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
9g
Protein
13g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 1 Fruit; 1 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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