A new lightened up version of taco salad with spicy shrimp.
Heat Mazola Corn Oil in a pan over medium high heat. Toss shrimp in the taco mix. Sauté for about 6 minutes, tossing halfway.
Serve over lettuce instead of chips, guacamole, tomatoes, and red onion. Complete with chipotle ranch dressing and Greek yogurt for a healthier twist on sour cream.