Caribbean Taco Salad Recipes

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CARIBBEAN ISLAND COLESLAW



Caribbean Island Coleslaw image

After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

2 packages (14 ounces each) coleslaw mix
1 cup unsweetened pineapple tidbits
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1/2 cup finely chopped sweet red pepper
1-1/2 cups mayonnaise
1/2 cup unsweetened pineapple juice
3/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

Steps:

  • Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.

CARIBBEAN LAYERED DIP



Caribbean Layered Dip image

Use taco seasoning mix, black beans and fresh mango to create a tropical-tasting taco dip.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 20m

Yield 24

Number Of Ingredients 9

1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso™ black beans, drained, well rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped mango
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons finely chopped jalapeño chiles
Lime-flavored or plain tortilla chips

Steps:

  • In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
  • Top cream cheese mixture with remaining ingredients except tortilla chips. Serve immediately, or refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 1 g, TransFat 0 g

CARIBBEAN BARLEY SALAD



Caribbean Barley Salad image

Wonderful summer salad.

Provided by Melissa Gardner

Categories     Salad     Grains

Time 1h5m

Yield 4

Number Of Ingredients 13

3 cups water
½ teaspoon salt
½ cup barley
1 large mango, peeled and diced, divided
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cups cooked black beans
1 cup grape tomatoes, halved
½ cup diced red onion
¼ cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper

Steps:

  • Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
  • Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Nutrition Facts : Calories 294 calories, Carbohydrate 49.8 g, Fat 8 g, Fiber 12.5 g, Protein 9.4 g, SaturatedFat 1.2 g, Sodium 942.9 mg, Sugar 12.7 g

CARIBBEAN TACO SALAD



Caribbean Taco Salad image

Make and share this Caribbean Taco Salad recipe from Food.com.

Provided by Lissa_L

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (8 -10 inch) whole wheat tortillas
3 tablespoons melted butter
1 (20 ounce) package jennie-o turkey store lean ground turkey
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons water
2 mangoes, chopped (about 2 cups)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onions
3 tablespoons finely chopped fresh cilantro
1 tablespoon brown sugar
1 teaspoon lime zest
2 cups firnly packed fresh spinach leaves

Steps:

  • Heat oven to 425 fahrenheit. Invert four 10oz custard cups onto 15x10x1" baking pan. Brush outside of cupse and one side of each tortilla with butter.
  • Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
  • In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.
  • To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
  • Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

Nutrition Facts : Calories 381.3, Fat 20.8, SaturatedFat 8.8, Cholesterol 135.5, Sodium 212.3, Carbohydrate 23.6, Fiber 2.9, Sugar 20, Protein 26.3

TACO SALAD



Taco Salad image

This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.

Provided by busy mom

Categories     Meat

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 head iceberg lettuce
2 cups shredded cheddar cheese
2 lbs ground beef
1 package taco seasoning
2 tomatoes
1 onion
1 bag plain Doritos
1 (16 ounce) bottle Catalina dressing

Steps:

  • Brown ground beef and taco seasoning.
  • Drain and let cool.
  • Chop lettuce, tomatoes, and onions.
  • Put into a large container.
  • Add cheese and crushed Doritos.
  • Add cooled ground beef.
  • Pour Catalina dressing over all of it 5 to 10 minutes before serving.

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