Fiesta Fruit and Shrimp Salad Stacks

Name: Fiesta Fruit and Shrimp Salad Stacks
Prep time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count); 1/4 cup CRISCO® Pure Vegetable Oil; 1 medium avocado, pitted, peeled and diced; 1/2 cup diced peeled jicama; 1/2 cup diced firm ripe banana; 1 large orange, peeled, sectioned and chopped; 1/2 cup diced fresh pineapple; 2 tablespoons diced red onion; 1 cup coarsely chopped cooked deveined peeled shrimp; 1/2 cup diced pepper Jack or Monterey Jack cheese; 2 tablespoons chopped fresh mint leaves; 3 tablespoons sweet orange marmalade; 3 tablespoons sour cream; 2 tablespoons lime juice; 1 tablespoon chopped chipotle chile in adobo sauce; 1/4 cup honey roasted peanuts; 2 cups shredded lettuce; 2 teaspoons grated lime peel

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Prep 55 min
Total 55 min
Ingredients 18
Servings 4

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

By Pillsbury Kitchens

Updated Mar 25, 2014

Bake-Off® Contest 43, 2008

Roxanne Chan
Albany, California

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Ingredients

1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/4 cup CRISCO® Pure Vegetable Oil
1 medium avocado, pitted, peeled and diced
1/2 cup diced peeled jicama
1/2 cup diced firm ripe banana
1 large orange, peeled, sectioned and chopped
1/2 cup diced fresh pineapple
2 tablespoons diced red onion
1 cup coarsely chopped cooked deveined peeled shrimp
1/2 cup diced pepper Jack or Monterey Jack cheese
2 tablespoons chopped fresh mint leaves
3 tablespoons sweet orange marmalade
3 tablespoons sour cream
2 tablespoons lime juice
1 tablespoon chopped chipotle chile in adobo sauce
1/4 cup honey roasted peanuts
2 cups shredded lettuce
2 teaspoons grated lime peel

Steps

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

740 Calories, 40g Total Fat, 22g Protein, 73g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 740

Calories from Fat: 360

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;

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