1. In medium bowl, beat 2 tablespoons of the oil, 1 tablespoon of the lime juice, the honey and salt, using whisk. Add cabbage, mango, cilantro and chile. Toss until evenly coated. Cover and refrigerate until ready to use.
2. In medium bowl, mix shrimp, taco seasoning mix and remaining 1 tablespoon lime juice; stir to coat.
3. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.
4. Stuff tortilla pockets with shrimp filling. Top with mango slaw and sauce.
- 24 g Total Fat
- 235 mg Cholesterol
- 990 mg Sodium
- 46 g Total Carbohydrate
- 35 g Protein
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Nutritional Information
- 24 g Total Fat
- 235 mg Cholesterol
- 990 mg Sodium
- 46 g Total Carbohydrate
- 35 g Protein
Directions
1. In medium bowl, beat 2 tablespoons of the oil, 1 tablespoon of the lime juice, the honey and salt, using whisk. Add cabbage, mango, cilantro and chile. Toss until evenly coated. Cover and refrigerate until ready to use.
2. In medium bowl, mix shrimp, taco seasoning mix and remaining 1 tablespoon lime juice; stir to coat.
3. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.
4. Stuff tortilla pockets with shrimp filling. Top with mango slaw and sauce.