Black Bean and Citrus Shrimp Tacos
2 Tsp Seasoned Salt
2 Tbs Olive Oil
1/2 C Sweet Orange Marmalade
2 Tsp Cumin
1 Tsp Chili Powder
1 Tsp Basil
2 lb uncooked medium shrimp (about 60), thawed if frozed, peeled and deveined, tails removed
4 ripe medium Avocados, pitted, peeled and cut into 1/2 inch pieces
2 small oranges, peeled, chopped
2 small Jalapeno Chiles, seeded and finely chopped
1/2 C Red Onion, chopped
1/2 C fresh Cilantro, chopped
2 Cans Black Beans, drained, rinsed
2 Tsp Cumin
2 Tbs Fresh Lime Juice
2 boxes Corn Taco Shells
4 C Cheddar-Monterey Jack Cheese blend, shredded
In a gallon size zip lock bag, place oil, marmalade, seasoned salt, cumin, chili powder and basil. Shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes and no longer than 24 hours. In a medium bowl, gently toss avocados, orange, chiles, onions and cilantro until mixed. Cover and set aside. In a medium sized sauce pan, add black beans, cumin and lime juice. Bring to a boil and then simmer for 10 minutes. 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 a large skillet with cooking spray; heat over medium high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from the oven; place 4 cooked shrimp in each shell top with avocado salsa.
Recipe Suggestions: You can garnish with sour cream and shredded lettuce
Peach Mango Margarita
1 small can peaches
2 fresh mangos, peeled, deseeded and cut into large chunks
1/3 C Frozen Lemonade concentrate
1/4 C Sugar
1 1/2 C Water
10 ice cubes
6 slices of lime
In a blender, combine peaches and juice, mangos, lemonade concentrate, sugar, water, and ice cubes. Blend well until smooth and frosty. Divide into decorative glasses and serve with a garnish of lime.
Serves 6
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