Spicy Citrus Shrimp And Black Bean Tacos With Orange Avocado Salsa

I think this Pillsbury recipe sounds fun and refreshing. I think I would shorten the name though because in the time it takes to say it someone else might eat all the tacos.

Spicy Citrus Shrimp And Black Bean Tacos With Orange Avocado Salsa

Ingredients:

2 tablespoons blackened seasoning

1 tablespoon 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 jalapeno chile, seeded, finely chopped

1/4 cup chopped red onion

2 tablespoons chopped fresh cilantro

1 can (15 oz) black beans, drained, rinsed

1 teaspoon ground cumin

1 tablespoon fresh lime juice

8 taco shells

2 cups shredded cheddar-monterey jack cheese blend (8 oz)

Directions:

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 degrees Fahrenheit. 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 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. Tops with avocado salsa.