Dinner: Baja Shrimp Tacos

Mango and cilantro bring a tropical flavor to these shrimp tacos.

Ingredients

1 cup Old El Paso™ Thick 'n Chunky 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 Old El Paso™ taco seasoning mix (from 1-oz. pkg.)
1 teaspoon garlic-pepper blend
6 (6- to 7-inch) flour tortillas, heated

Instructions

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.

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