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Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa

(22)
  9 reviews
  • 45 min prep time
  • 45 min total time
  • 14 ingredients
  • 4 servings
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Toss an easy and refreshing salsa to top sizzling shrimp in crisp taco shells.

Bake-Off® Contest 43, 2008
Karen Gulkin
Simpsonville, South Carolina

Ingredients

2
tablespoons blackened seasoning (from 2.5-oz container)
1
tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1/4
cup sweet orange marmalade
1
lb uncooked medium shrimp (about 32 shrimp), thawed if frozen, peeled and deveined, tails removed
2
ripe medium avocados, pitted, peeled and cut into 1/2-inch pieces
1
small orange, peeled, chopped
1
small jalapeño chile, seeded, finely chopped
1/4
cup chopped red onion
2
tablespoons chopped fresh cilantro
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
teaspoon ground cumin
1
tablespoon fresh lime juice
8
Old El Paso™ Stand ‘N Stuff® taco shells (from 4.7-oz box)
2
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

Steps

  • 1 Reserve 1 teaspoon of the blackened seasoning. In large resealable food-storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours.
  • 2 Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
  • 3 In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on-and-off pulses until mixed and beans are coarsely chopped.
  • 4 Heat oven to 350°F. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted.
  • 5 Meanwhile, spray large skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Top with avocado salsa.
  • 1 Reserve 1 teaspoon of the blackened seasoning. In large resealable food-storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours.
  • 2 Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
  • 3 In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on-and-off pulses until mixed and beans are coarsely chopped.
  • 4 Heat oven to 350°F. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted.
  • 5 Meanwhile, spray large skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Top with avocado salsa.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
830
Calories from Fat
390
% Daily Value
Total Fat
43g
66%
Saturated Fat
16g
78%
Trans Fat
2 1/2g
Cholesterol
220mg
74%
Sodium
950mg
40%
Total Carbohydrate
68g
23%
Dietary Fiber
18g
75%
Sugars
14g
14%
Protein
43g
43%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
45%
45%
Calcium
45%
45%
Iron
35%
35%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*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
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