Spicy Mexican Shrimp Taco Bowls

Fresh, bright, sweet and hot – this meal packs everything you love about summer into one taco bowl ...MORE + LESS -

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

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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.