Main dish

Shrimp Taco with Mango Cream Salad

310 Calories / serving

Serves 4

10 mins to Preparation and 20 mins to Cook


  • 1 cup of 135 g Meiji Low Fat Yoghurt with Mango
  • 2 tbsp. hot sauce
  • 2 tbsp. lime juice
  • 2 tsp. olive oil
  • 200 g peel uncooked shrimp
  • 4 tortilla breads
  • 1 tbsp. all-purpose seasoning powder
  • 100 g green lettuce salad
  • 3 tbsp. diced mango
  • 3 tbsp. diced red bell pepper
  • 1/2 tsp. salt and pepper


Step 1

In a small bowl, combine Meiji Low Fat Yoghurt with Mango, hot sauce, lime juice, salt and pepper mix well and set aside.

Step 2

Heat the skillet and then add oil. Add shrimps and diced bell pepper then stir fry quickly. Add salt, pepper, all-purpose seasoning powder. When almost cooked, squeeze a bit of fresh lime juice and give a final stir.

Step 3

Warm tortilla bread in non-stick pan over medium heat about 30 seconds a side.

Step 4

Assemble the taco. Top corn tortilla with green lettuce salad, diced mango, 3-4 shrimps and red bell pepper. Drizzle with desired amount of sauce.