- 2 tablespoons blackened seasoning
- 1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
- 1/4 cup SMUCKER'S® Sweet Orange Marmalade
- 1 pound uncooked medium shrimp, thawed if frozen, peeled and deveined, tails removed
- 2 medium ripe 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 (15 ounce) can Progresso® Black Beans, drained, rinsed
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 8 Old El Paso® Stand 'N Stuff® Taco Shells
- 2 cups shredded Cheddar-Monterey Jack cheese blend
- 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 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(R) 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.