Garlic Shrimp Burritos the Editors of Publications International, Ltd.
Garlic Shrimp Burritos
Prep and Cook Time 10 minutes
Makes 4 servings
|1||tablespoon vegetable oil|
|8||ounces (4 cups packed) shredded coleslaw mix with cabbage and carrots|
|1||teaspoon bottled minced garlic|
|1||cup diced frozen mango|
|1/2||cup sliced green onions with tops|
|8||flour tortillas (6 or 7 inches)|
|10||to 12 ounces peeled cooked medium shrimp|
|1/2||cup spicy black bean sauce|
|1/4||teaspoon red pepper flakes|
|Salsa for garnish|
- Heat oil in large, deep skillet over medium-high heat until hot. Add coleslaw mix and garlic; saute 2 minutes. Add mango and onions; saute 3 minutes.
- While vegetable mixture is cooking, stack tortillas and wrap in waxed paper. Microwave on HIGH 1-1/2 minutes or until warm.
- Add shrimp, spicy black bean sauce and red pepper flakes to skillet; stir-fry 2 minutes or until heated through. Spoon about 1/3 cup shrimp mixture evenly down center of each tortilla. Fold one end of tortilla over filling and roll up. Serve with salsa
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