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Spicy Mexican Shrimp Taco Bowls

Spicy Mexican Shrimp Taco Bowls
  • Prep 30 min
  • Total 30 min
  • Servings 12
Fresh, bright, sweet and hot – this meal packs everything you love about summer into one taco bowl
May 29, 2018

Ingredients

  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 3 cups coarsely shredded purple cabbage
  • 1/2 cup thinly sliced green onions, cut on the bias

  • 1 tablespoon butter
  • 1 lb (500 g) uncooked deveined peeled large shrimp, tail shells removed
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon hot sauce
  • 1 package Old El Paso™ taco seasoning mix
  • 1 package (12 count) Old El Paso™ Mini Tortilla Bowls
  • 1/4 cup chopped fresh cilantro leaves
  • Lime wedges, if desired

Steps

  • 1
    In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
  • 2
    In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
  • 3
    Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.

  • A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this recipe.

Nutrition Facts

Serving Size: 12
Calories
140
Total Fat
7g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
55mg
Sodium
370mg
Total Carbs
11g
Dietary Fiber
0g
Sugars
2g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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