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
taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
2
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
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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.
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