Citrus Shrimp Taco Salad
- 4 flour tortillas 10-inch
- Crisco Butter Flavor No-Stick Cooking Spray
- 1 1/4 ounces taco seasoning mix regular or hot, divided
- 1/2 cup Smucker's Low Sugar Reduced Sugar Sweet Orange Marmalade
- 1/3 cup fat free Italian salad dressing
- 2 tablespoons fresh lime juice
- 15 1/2 ounces black beans rinsed and drained
- 1 tomato large ripe, chopped
- 8 3/4 ounces whole kernel corn, drained
- 3 tablespoons fresh cilantro minced
- 2 green onions sliced
- 1 pound uncooked large shrimp peeled and deveined
- 1 tablespoon Crisco Pure Vegetable Oil
- 12 ounces salad ready-to-serve iceberg lettuce, blend
- 1/2 cup queso fresco crumbled, or shredded Mexican cheese blend
- HEAT oven to 400u0b0F. Coat both sides of tortillas with no-stick cooking spray. Sprinkle top surface of tortillas with a total of 1 tablespoon taco seasoning mix. Rub with fingers to coat surface evenly. Place each tortilla in an 8-inch round cake pan, seasoned side up, pressing tortillas down to line pan and form bowl shape. Pierce each tortilla 4 to 5 times with sharp knife. Bake tortillas 8 to 10 minutes or until crisp and lightly browned. Remove tortilla bowls from pans and place on individual serving plates.
- COMBINE marmalade, salad dressing, lime juice and 2 tablespoons taco seasoning mix in large bowl; stir until blended. Add black beans, tomato, corn, cilantro and green onions, stirring until blended.
- STIR shrimp and oil in medium bowl to coat. Stir in remaining taco seasoning mix to coat. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture and stir-fry 3 to 4 minutes or until shrimp are cooked through.
- DIVIDE salad mix into tortilla bowls. Top with black bean mixture. Spoon shrimp on top. Sprinkle with cheese. Serve immediately.
flour tortillas, butter, taco, sugar, italian salad dressing, lime juice, black beans, tomato, kernel corn, fresh cilantro, green onions, shrimp, vegetable oil, salad ready, queso fresco
Taken from www.yummly.com/recipe/Citrus-Shrimp-Taco-Salad-2663554 (may not work)