What's Trending

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

Name: Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa
Prep time: 45 min
Total time: 45 min
Yield: 4
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)

(24)

0 Questions

Save Recipe

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

Prep 45 min
Total 45 min
Ingredients 14
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Mar 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)

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.

Nutrition Information

830 Calories, 43g Total Fat, 43g Protein, 68g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 830

Calories from Fat: 390

Total Fat: 43g; 66%

Saturated Fat: 16g; 78%

Trans Fat: 2 1/2g

Cholesterol: 220mg; 74%

Sodium: 950mg; 40%

Potassium: 1160mg; 33%

Total Carbohydrate: 68g; 23%

Dietary Fiber: 18g; 75%

Sugars: 14g

Protein: 43g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 45%; 45%

Calcium: 45%; 45%

Iron: 35%; 35%

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

®Crisco is a trademark of The J.M. Smucker Company