Bake-Off® Contest 43, 2008
Albany, California

Fiesta Fruit and Shrimp Salad Stacks

A fresh and fruity salad tastes even better when it's layered between crisp tortillas.

(5)
4 reviews.
Save and Share
  • prep time 55 min
  • total time 55 min
  • ingredients 18
  • servings 4
 

Ingredients

1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1/4
cup CRISCO® Pure Vegetable Oil
1
medium avocado, pitted, peeled and diced
1/2
cup diced peeled jicama
1/2
cup diced firm ripe banana
1
large orange, peeled, sectioned and chopped
1/2
cup diced fresh pineapple
2
tablespoons diced red onion
1
cup coarsely chopped cooked deveined peeled shrimp
1/2
cup diced pepper Jack or Monterey Jack cheese
2
tablespoons chopped fresh mint leaves
3
tablespoons sweet orange marmalade
3
tablespoons sour cream
2
tablespoons lime juice
1
tablespoon chopped chipotle chile in adobo sauce
1/4
cup honey roasted peanuts
2
cups shredded lettuce
2
teaspoons grated lime peel

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Generously brush each side of tortillas with oil. Place tortillas on cookie sheets. Bake 8 to 10 minutes, turning after about 4 minutes, until edges are golden brown and crisp. Set aside.
  • 2 Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
  • 3 In small bowl, beat marmalade, sour cream, lime juice and chile with wire whisk until well blended. Reserve 2 tablespoons marmalade dressing. Gently toss remaining dressing with fruit mixture until evenly coated.
  • 4 Place 1 tortilla on each of 4 serving plates. Spoon heaping 1 cup fruit mixture onto each tortilla; top each with another tortilla. Brush reserved dressing over top of each tortilla stack; sprinkle with peanuts. Arrange shredded lettuce around each tortilla stack; garnish with lime peel.
  • 1 Heat oven to 375°F. Generously brush each side of tortillas with oil. Place tortillas on cookie sheets. Bake 8 to 10 minutes, turning after about 4 minutes, until edges are golden brown and crisp. Set aside.
  • 2 Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
  • 3 In small bowl, beat marmalade, sour cream, lime juice and chile with wire whisk until well blended. Reserve 2 tablespoons marmalade dressing. Gently toss remaining dressing with fruit mixture until evenly coated.
  • 4 Place 1 tortilla on each of 4 serving plates. Spoon heaping 1 cup fruit mixture onto each tortilla; top each with another tortilla. Brush reserved dressing over top of each tortilla stack; sprinkle with peanuts. Arrange shredded lettuce around each tortilla stack; garnish with lime peel.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
740
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
10g,
10%
Trans Fat
2g
2%
),
Cholesterol
95mg
95%;
Sodium
880mg
880%;
Total Carbohydrate
73g
73%
(Dietary Fiber
7g
7%
  Sugars
19g
19%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
80%;
Calcium
30%;
Iron
25%;
Exchanges:
3 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008