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)
Preparation
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.
Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
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.
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.
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.
