Shrimp Tacos with Sweet & Tangy Salsa

Aug 18, 2015

Sweet & tangy with a touch of heat, this recipe uses a few prepared ingredients for a quick but oh, so delicious meal. Ready in about 30 minutes. Serves: 4-6

Ingredients

• 1 1/2 lbs (24-30 count) shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic salt
• Freshly ground black pepper
• 4-6 soft tortilla shells
• 1 (14.5 oz) can refried beans
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 (16 oz) bottle Pace Restaurant-Style Peach Mango Salsa

Toppings:

• 1 (11 oz) can Corn Niblets or Mexicorn, drained
• Shredded lettuce
• 1 lime, quartered
• 1 avocado, quartered
• Feta cheese, crumbled
• 1 jalapeño pepper, seeded, and sliced

Directions

1. In a bowl, whisk together olive oil, lime juice, cayenne pepper, garlic salt and black pepper. Add shrimp and toss to coat completely. Cover and refrigerate 30 minutes.
2. Wrap tortilla shells in aluminum foil and place in a pre-heated 350°F oven for about 15-20 minutes, or until heated through.
3. In a small saucepan, over medium-low heat, combine refried beans, cumin, chili powder and smoked paprika. Heat until warmed through. Remove from heat and cover to keep warm.
4. While tortilla shells are warming, sauté marinated shrimp in a skillet over medium heat; about 2-3 minutes per side, or until shrimp are no longer translucent.
5. To serve, place the warmed tortilla shells on plates. Spread a few tablespoons of the refried beans onto each shell. Divide the lettuce, corn, and salsa evenly over each shell (use as much, or as little, as you wish). Top with shrimp. Garnish with avocado, sliced jalapeño, lime, and crumbled feta cheese. Serve immediately.