Recipe by Old El Paso®
"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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frozen limeade concentrate
1 (1 ounce) package
Old El Paso® taco seasoning mix, divided
olive or vegetable oil
1 1/2 teaspoons
red pepper sauce
uncooked medium shrimp, peeled, deveined (with tails left on, if desired), thawed and patted dry, if frozen
1 (9 ounce) bag
romaine and green leaf lettuce blend
1 (15 ounce) can
Progresso® black beans, drained, rinsed
mango, peeled and cut up
red bell pepper, coarsely chopped
avocado, peeled and coarsely chopped
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 and 2t of sugar. Also, don’t know what red pepper sauce is, so I sub’d 1t of garlic chili paste. And I didn’t have avocados, but added in sliced cucumbers, not really the same, but still tasty. Served over a bed of spinach and mixed baby greens.
Alternate to packaged taco seasoning: 2t chili powder, 1 1/2t cumin & oregano, 1/2t garlic powder, onion powder and paprika.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Mango Taco Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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