1. In medium bowl, to make salsa, beat lime juice, honey and salt with whisk. Add mango, bell pepper, cucumber, red onion, serrano chile and cilantro. Stir to combine. Set aside.

2. In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.

3. In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.

4. Divide shrimp filling among taco shells; top with salsa. Serve with lime wedges.

Tips: If you like your salsa extra spicy, don’t seed the chile before chopping. The tropical salsa is very versatile. Try over chicken or salmon.

Relax Responsibly. Corona Refresca™ Malt Beverage with Fruit Flavors. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.

• 5 g Total Fat
• 1.5 g Saturated Fat
• 0 g Trans Fat
• 85 mg Cholesterol
• 550 mg Sodium
• 16 g Total Carbohydrate
• 2 g Dietary Fiber
• 6 g Sugars
• 11 g Protein