SHRIMP AND MANGO TACO SALADS

Shrimp and Mango Taco Salads image

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!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2/3 cup thawed frozen limeade concentrate (from 12-oz can)
1 package (1 oz) Old El Paso™ taco seasoning mix
3 tablespoons olive or vegetable oil
1 1/2 teaspoons red pepper sauce
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:

In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
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.
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 : Calories 390, Carbohydrate 49 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 11 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 22 g, TransFat 0 g