Fiesta Fruit and Shrimp Salad Stacks

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

–

Save & Share

Servings 4

false

( 5 ) Ratings

5 Ratings

5 Stars 80%

4 Stars

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 4 )

3ed6a331-f2ea-4265-8343-4e70b91d5ede

Bake-Off® Contest 43, 2008

Roxanne Chan

Albany, California

ingredients 18
Prep Time 55 min
Total Time 55 min

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 SMUCKER'S® Sweet Orange Marmalade

3: tablespoons sour cream

2: tablespoons lime juice

1: tablespoon chopped chipotle chile in adobo sauce

1/4: cup Fisher® Honey Roasted Peanuts

2: cups shredded lettuce

2: teaspoons grated lime peel

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

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;