Fiesta Fruit and Shrimp Salad Stacks

5 Ratings

4 Comments

Kitchen Tested

Prep 55 min
Total 55 min
Ingredients 18
Servings 4

A fresh and fruity salad tastes even better when it's layered between crisp tortillas. MORE+ LESS-

By Pillsbury Kitchens

Updated March 25, 2014

Bake-Off® Contest 43, 2008

Roxanne Chan

Albany, California

Ingredients

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)

1/4

cup CRISCO® Pure Vegetable Oil

medium avocado, pitted, peeled and diced

1/2

cup diced peeled jicama

1/2

cup diced firm ripe banana

large orange, peeled, sectioned and chopped

1/2

cup diced fresh pineapple

tablespoons diced red onion

cup coarsely chopped cooked deveined peeled shrimp

1/2

cup diced pepper Jack or Monterey Jack cheese

tablespoons chopped fresh mint leaves

tablespoons sweet orange marmalade

tablespoons sour cream

tablespoons lime juice

tablespoon chopped chipotle chile in adobo sauce

1/4

cup honey roasted peanuts

cups shredded lettuce

teaspoons grated lime peel

Steps

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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

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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 740
Calories from Fat: 360

% Daily Value

Total Fat: 40g; 62%
Saturated Fat 10g 49% Trans Fat 2g
Cholesterol: 95mg; 31%
Sodium: 880mg; 37%
Potassium: 650mg; 18%
Total Carbohydrate: 73g; 24%
Dietary Fiber 7g 29% Sugars 19g
Protein: 22g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 80%; 80%
Calcium: 30%; 30%
Iron: 25%; 25%

Exchanges:

3 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;