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

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Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa
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  • Prep 45 min
  • Total 45 min
  • Ingredients 14
  • Servings 4
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Let's amp up your average shrimp and black bean tacos. Ready? Toss together an easy and refreshing orange-avocado salsa to spoon over sizzling shrimp in crisp taco shells. Is your mouth watering yet? This cilantro-lime shrimp tacos recipe is nothing short of spectacular—and it can be on the table in under an hour! Citrus shrimp tacos will make you feel like you're on vacation in your own home.
By Pillsbury Kitchens
Updated Oct 7, 2022
Bake-Off® Contest 43, 2008
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 taco shells from 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 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.
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