Shrimp and Mango Taco Salad

Shrimp and Mango Taco Salad

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"Try this delicious and fresh twist on the traditional taco salad using shrimp and mangoes. It is beautiful and comes to the table very quickly!"
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30 m servings 366 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

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


  • Love grilled shrimp? Cook the shrimp in a grill basket on your grill instead of on the stove for great grilled flavor!


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This was really easy to put together and everyone loved the combination of flavors. I did have to make a few minor alterations: I didn’t have limeade concentrate so I sub’d 1/4 cup lime juice an...