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Ingredients

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

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

Directions

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

Recipe Step Photos

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.

Fiesta Fruit and Shrimp Salad Stacks

Ingredients

Directions

Notes

Notes

Tips

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

% Daily Value

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Step Photos