Spicy Mexican Shrimp Taco Bowls Recipe

Name: Spicy Mexican Shrimp Taco Bowls
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12 servings
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

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

	PREP TIME 25m	COOK TIME 5m	TOTAL TIME 30m
YIELD 12 servings

Instructions

In medium bowl, mix mayonnaise, honey, lime juice and salt.
Stir in cabbage and green onions; set aside.
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.
Heat bowls as directed on package.
Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.