Spicey Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa

Set aside 1 tsp of the blackened seasoning. In a resealable food-storage bag, combine the oil, marmalade, and remaining seasoning. Add the shrimp, seal the bag, and turn it to coat. Refrigerate for at least 30 minutes and no longer than 24 hours.

Gently mix the avocados, orange, jalape?o, red onion, and cilantro in a medium bowl. Cover and set aside.

Put the reserved seasoning, black beans, cumin, and lime juice in a food processor. Pulse several times until the ingredients are combined and the beans are coarsely chopped.

Heat the oven to 350?F. Arrange the taco shells on a baking sheet and divide the bean mixture among them. Add the cheese and bake for 6?8 minutes, until melted.

Lightly oil a large skillet and heat it over medium-high heat. Add the shrimp and cook for 3?5 minutes, turning once, until pink and cooked through.

Take the shells out of the oven. Place 4 shrimp in each shell and finish with the avocado salsa.