Citrus Shrimp Taco Salad

Citrus Shrimp Taco Salad

Prep Time 30 min
Cook Time 10 Min
Servings 4
Difficulty Easy

Ingredients

  • 4 (10-inch) flour tortillas
  • Butter Flavor No-Stick Cooking Spray
  • 1 (1.25 oz.) envelope regular or hot taco seasoning mix, 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
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1 large ripe tomato, chopped
  • 1 (8 3/4 oz.) can whole kernel corn, drained
  • 3 tablespoons minced fresh cilantro
  • 2 green onions, sliced
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 tablespoon Vegetable Oil
  • 1 (12 oz.) package ready-to-serve iceberg lettuce salad blend
  • 1/2 cup crumbled queso fresco or shredded Mexican cheese blend

Directions

  • Step 1

    HEAT oven to 400°F. 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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    DIVIDE salad mix into tortilla bowls. Top with black bean mixture. Spoon shrimp on top. Sprinkle with cheese. Serve immediately.

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