Fiesta Fruit and Shrimp Salad Stacks Recipe

Fiesta Fruit and Shrimp Salad Stacks Recipe

  • 1 (11.5 ounce) package Old El Paso® flour tortillas for burritos
  • 1/4 cup CRISCO® Pure Vegetable Oil
  • 1 medium avocado, pitted, peeled and diced
  • 1/2 cup diced peeled jicama
  • 1/2 cup diced firm ripe banana
  • 1 large large orange, peeled, sectioned and chopped
  • 1/2 cup diced fresh pineapple
  • 2 tablespoons diced red onion
  • 1 cup coarsely chopped cooked deveined peeled shrimp
  • 1/2 cup diced pepper Jack or Monterey Jack cheese
  • 2 tablespoons chopped fresh mint leaves
  • 3 tablespoons SMUCKER'S® Sweet Orange Marmalade
  • 3 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon chopped chipotle chile in adobo sauce
  • 1/4 cup Fisher® Honey Roasted Peanuts
  • 2 cups shredded lettuce
  • 2 teaspoons grated lime peel
  1. Heat oven to 375 degrees F. Generously brush each side of tortillas with oil. Place tortillas on cookie sheets. Bake 8 to 10 minutes, turning after about 4 minutes, until edges are golden brown and crisp. Set aside.
  2. Meanwhile, in medium bowl, mix avocado, jicama, banana, orange, pineapple, onion, shrimp, cheese and mint.
  3. In small bowl, beat marmalade, sour cream, lime juice and chile with wire whisk until well blended. Reserve 2 tablespoons marmalade dressing. Gently toss remaining dressing with fruit mixture until evenly coated.
  4. Place 1 tortilla on each of 4 serving plates. Spoon heaping 1 cup fruit mixture onto each tortilla; top each with another tortilla. Brush reserved dressing over top of each tortilla stack; sprinkle with peanuts. Arrange shredded lettuce around each tortilla stack; garnish with lime peel.
Recipe of the Day|