Baja Shrimp Tacos

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

By Pillsbury Kitchens

May 23, 2008

Bake-Off® Contest 38, 1998

Middlebury, Connecticut

Tacos

cup Old El Paso™ Thick 'n Chunky salsa

1/2

mango, peeled, diced (1/2 cup)

tablespoon chopped fresh cilantro

lb. uncooked large shrimp, shelled, deveined

tablespoon olive or vegetable oil

to 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz. pkg.)

teaspoon garlic-pepper blend

(6- to 7-inch) flour tortillas, heated

Sour cream

Sliced mango

Fresh cilantro sprigs

1 1/2

cups purchased coleslaw blend

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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.