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

(22)
  9 reviews

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)

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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