Directions:
- In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.
- In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.54 Kcal (1978 kJ) | ||
| Calories from fat | 204.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 35% | |
|---|---|---|---|
| Cholesterol | 50.44mg | 17% | |
| Sodium | 1358.42mg | 57% | |
| Potassium | 406.26mg | 9% | |
| Total Carbs | 57.76g | 19% | |
| Sugars | 9.72g | 39% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 11.77g | 24% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 2.1mg | 12% | |
| Calcium | 87.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 184.63 Kcal (773 kJ) | ||
| Calories from fat | 80.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 35% | |
|---|---|---|---|
| Cholesterol | 19.71mg | 17% | |
| Sodium | 530.77mg | 57% | |
| Potassium | 158.74mg | 9% | |
| Total Carbs | 22.57g | 19% | |
| Sugars | 3.8g | 39% | |
| Dietary Fiber | 1.78g | 18% | |
| Protein | 4.6g | 24% | |
| Vitamin C | 12.4mg | 53% | |
| Iron | 0.8mg | 12% | |
| Calcium | 34mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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