2 T. Blackening seasoning (Or add sugar to Cajun spice mix) - divided
1 T. olive oil
1/4 cup orange marmalade
1 lb. uncooked medium to large shrimp peeled, deveined and tails removed. ( Rough chop if using large shrimp). Or you can use uncooked, frozen and thawed .
1 can of black beans,drained and rinsed.
1 tsp. ground cumin
1 T. fresh lime juice
8 crispy taco shells
2 cups shredded cheddar or cheddar - monterey jack cheese
2 ripe medium avocados , pitted, peeled and chopped
1 small orange, peeled and chopped
1 small jalapeño,seeded, finely chopped (optional)
1/4 cup red onion, chopped
2 T. chopped fresh cilantro
Lime juice and salt to taste
Accompaniment: lime wedges and shredded lettuce
Reserve 1 tsp. of the blackening seasoning; place the remainder in a large resealable plastic bag. Add oil and marmalade. Squeeze bag to mix. Add shrimp; seal and mix well . Refrigerate while continuing the recipe . ** Marinate 30 minutes , but no longer than 2 hours.
In a food processor, place reserved seasoning, beans, cumin and lime. Cover and pulse to rough chop . Can also use a potato masher instead.
Heat oven to 350 degrees F. Place taco shells on a cookie sheet ( I used a casserole dish to keep upright). Divide the bean mixture evenly into the shells. Sprinkle with the cheese Bake 6-8 minutes until cheese is melted.
Meanwhile, in a medium bowl, gently toss avocados, orange , jalapeño onion and cilantro until mixed. Adjust seasoning with lime juice and salt.
Spray a large skillet with cooking spray, heat over medium- high heat. Add shrimp; cook 3-5 minutes, turning once until pink.
Assembly: Top each taco shell evenly with shrimp. Tip with avocado salsa and shredded lettuce. Serve with lime wedges.
As an appetizer: serve on a tostido scoop with the same layering as above and using 1 shrimp.
