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

Toss an easy and refreshing salsa to top sizzling shrimp in crisp taco shells.

By Pillsbury Kitchens

Updated March 25, 2014

Bake-Off® Contest 43, 2008

Karen Gulkin

Simpsonville, South Carolina

Ingredients

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)

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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.