Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa Recipe - Pillsbury.com

Name: Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa Recipe - Pillsbury.com
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)

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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

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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)