• 1 cup salsa
  • 1 medium mangoes, diced or 1 medium peach , peeled and chopped
  • 1 tablespoon ketchup
  • 1 (4 ounce) envelope taco seasoning
  • 1 tablespoon olive oil
  • 1 lb raw shrimp , peeled and deveined or
  • 1/2 lb boneless skinless chicken breast , cut into 1-inch cubes
  • 6 flour tortillas , warmed
  • 1 1/2 cups coleslaw mix
  • 6 tablespoons reduced-fat sour cream
  • 1 In a small bowl, combine salsa, mango and ketchup; set aside. Ina large resealable plastic bag, combine taco seasoning and oil; add shrimp or chicken. Seal bag and skae to coat.
  • 2 In a nonstick skillet, cook shrimp or chicken over medium-high heat until cooked (shrimp will turn pink.) Top tortillas with coleslaw mix, salsa mixture and chicken or shrimp.
  • 3 Serve with sour cream.