Dinner: Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa

Toss an easy and refreshing salsa to top sizzling shrimp in crisp taco shells.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

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 Old El Paso™ Stand ‘N Stuff® taco shells (from 4.7-oz box)
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)

Instructions

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.

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