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

Toss an easy and refreshing salsa to top sizzling shrimp in crisp taco shells.

  • prep time 45 min
  • total time 45 min
  • ingredients 14
  • servings 4

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)
  • 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
    43%
    (Saturated Fat
    16g,
    16%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    220mg
    220%;
    Sodium
    950mg
    950%;
    Total Carbohydrate
    68g
    68%
    (Dietary Fiber
    18g
    18%
      Sugars
    14g
    14%
    ),
    Protein
    43g
    43%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    45%;
    Calcium
    45%;
    Iron
    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 Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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