Spicy Citrus Shrimp and Black Bean Tacos with Orange Avocado Salsa

 

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.

Chicken Enchiladas

 Enchilada Sauce

2 Tb. Vegetable oil

2 Tb. All-purpose flour

2 Tb. Chili powder

1 tsp. Cumin

18 oz. can of tomato sauce 

1 14 oz. chicken broth

1 tsp. Salt

1/4 tsp. Garlic powder 

Heat oil in a large 2 quart saucepan, stir in flour and chili powder. Cook for 1 minute.  Add remaining ingredients and bring to a boil, simmer for 10 minutes. 

Enchiladas

3 cups Enchilada sauce, divided ( recipe above)

2 cups shredded cooked chicken 

1/2 cup green onions, thinly cut ( use scissors!) About 3 or 4 onions, plus more for garnish

3/4 cup shredded cheddar, divided

3/4 cup shredded  Monterey Jack, divided

1/4 Mexican crema or sour cream, plus more for garnish

1 4-ounce can diced green chilies 

1/4 cup chopped fresh cilantro , plus more for garnish

Salt and pepper to taste

12 flour tortillas, 6 inch size

Preheatoven to 350 degrees. In a medium bowl , mix together chicken, green onions, half of both cheeses, sour cream, chilies, and cilantro. Stir in 1/2 cup enchilada sauce; stir in salt and pepper. Set aside.

Spray 9 x 13 baking dish with nonstick spray.  Pour a small amount amount of sauce on the bottom of  of the dish to lightly coat. Spread 2 heaping tablespoons of the chicken mixture just off the center of the tortilla and roll into loose cylinders. Place the enchiladas seam side down,side by side in the prepared baking dish.  Pour remaining sauce over the rolls and sprinkle with remaining cheese. Bake until bubbly, about 15 - 20 minutes.

Garnish the dish with green onions, sour cream and cilantro. 

Chicken Tortilla Soup (Page 11)

8  6 inch corn tortillas 1 salt, for sprinkling tortillas
2 T. canola oil
1 medium onion, diced
4 oz. can of chopped green chilies
2 (14-oz.) cans of chicken broth
1 pkg. taco seasoning mix
2 c. cooked chicken, diced
1 T. lime juice
1 (15-oz.) can of whole kernel corn drained
Chopped cilantro
1 (15-oz.) can of black beans, rinsed and drained
1 (15-oz.) can of chopped tomatoes with juice
Shredded cheddar cheese
Sour cream

Preheat oven to 350 degrees. Spray a baking sheet and both sides of tortilla with nonstick cooking spray. Slice the tortillas in strips, sprinkle lightly with salt. Place on a baking sheet and bake 12-15 minutes, until crisp and lightly brown. Set aside. Meanwhile in a pot, heat canola oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilies, and taco seasoning; stir to combine. Add chicken broth, stir. Bring to a boil, then reduce heat and simmer 10-15 minutes. Stir in lime juice. Place a few tortilla strips in the bowl and ladle soup over it. Sprinkle with cheese and cilantro. Top with remaining tortillas and garnish with
sour cream.

Low Fat Taco Salad (Page 20)

This is a quick and easy recipe which is low fat, but a little high in sodium. I make the beef and the cottage cheese mixture the day before then assemble the day of the party. We think it's best served with Tostido's scoops. It makes a 9x13 dish.

This is a photo of my Dad and Jim swinging outside the ship in Cozumel Mexico- OLE!

Taco Salad
1 lb. lean ground beef (we use a little more)
1 packet dry taco seasoning, like Ortega/El Paso
1 cup of water
1 lg. container of SMALL curd cottage cheese
1 packet of dry Hidden Valley ranch seasoning
1/2 head of lettuce, chopped
1-2 tomatoes (I like plum and get rid of all the seeds/messy stuff) , dice
1-2 cups cheddar cheese, shredded
Tortilla chips (We like scoops)

Brown the hamburger, add taco seasoning and water. Cook until water is reduced. Spread in a 9x 13 dish and set aside to cool. (Or in a container for a day before prep- reheat beef the next day)
Place the cottage cheese in a bowl and mix until creamy. Add the dressing mix and whip some more.
(You can stop here for a day before and place back in the cottage cheese container)
Or layer the cottage cheese mixture over the slt. cooled beef.
 Sprinkle with lettuce cheese and then tomatoes. Serve with tortilla chips.