Fiesta Fruit and Shrimp Salad Stacks

(5)
  4 reviews
  • 55 min prep time
  • 55 min total time
  • 18 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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