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Baja Shrimp Tacos
1-cup Tex-Mex Gourmet Chunky Salsa
½ mango, peeled and diced (1/2 cup)
1 tablespoon chopped fresh cilantro leaves
1-pound fresh or frozen (thawed) uncooked large shrimp peeled and deveined.
1 to 2 tablespoons taco seasoning
1-tablespoon garlic-pepper seasoning blend
6 (6-to-7 inch) flour tortillas
1-½ cups purchased coleslaw blend
Sour cream, sliced mango and chopped cilantro for garnish
In a medium bowl, combine salsa, mango and cilantro; mix well and set aside. Place shrimp in medium bowl. Stir in taco seasoning and garlic-pepper seasoning. Cover with wax paper. Microwave on high 3 minutes or until shrimp turn pink, stirring midway through cooking. Set aside.
Stack tortillas and wrap in damp paper towels. Microwave on high for 45 seconds. Top each warm tortilla with shrimp, coleslaw blend and reserved salsa mixture. Fold bottom third of each tortilla over the filling; fold side in salsa center, leaving top open. Arrange on serving platter; garnish with sour cream, sliced mango and chopped cilantro.
Makes 6 servings
