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Shrimp and Mango Taco Salad

Shrimp and Mango Taco Salad

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  • Ready In

Old El Paso(R)

Try this delicious and fresh twist on the traditional taco salad using shrimp and mangoes. It is beautiful and comes to the table very quickly!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet


  1. In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
  2. In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
  3. Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.
  4. Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.
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Angela W

This was really easy to put together and everyone loved the combination of flavors. I did have to make a few minor alterations: I didn’t have limeade concentrate so I sub’d 1/4 cup lime juice and 2t of sugar. Also, don’t know what red pepper sauce is, so I sub’d 1t of garlic chili paste. And I didn’t have avocados, but added in sliced cucumbers, not really the same, but still tasty. Served over a bed of spinach and mixed baby greens. Alternate to packaged taco seasoning: 2t chili powder, 1 1/2t cumin & oregano, 1/2t garlic powder, onion powder and paprika.