Shrimp and Mango Taco Salads

  • Prep 30 min
  • Total 30 min
  • Servings 6

Ingredients

Lime Dressing

  • 2/3 cup thawed frozen limeade concentrate (from 12-oz can)
  • 1 packet (1 oz) Old El Paso™ Original 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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
930mg
39%
Potassium
740mg
21%
Total Carbohydrate
49g
16%
Dietary Fiber
11g
47%
Sugars
22g
Protein
20g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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