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

Steps

• 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.