Ingredients
1
cup salsa
1/2
mango, peeled, diced (1/2 cup)
1
tablespoon chopped fresh cilantro
1
lb. uncooked large shrimp, shelled, deveined
1
tablespoon olive or vegetable oil
1
to 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1
teaspoon garlic-pepper blend
6
(6- to 7-inch) flour tortillas, heated
Sour cream
Sliced mango
Fresh cilantro sprigs
1 1/2
cups purchased coleslaw blend
Preparation
In medium bowl, combine salsa, diced mango and chopped cilantro; mix well. Set aside.
In large bowl, combine shrimp and oil; mix gently to coat. Stir in taco seasoning mix and garlic-pepper blend.
Heat large skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink.
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.
