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Shrimp Tacos with Peach Salsa

Shrimp Tacos with Peach Salsa

Check out this refreshing recipe that was served at Elton John AIDS Foundation’s Academy Awards Viewing Party. This delicious dish provides your guests with tangy, sweet tapas that are perfect for party munching.

Ingredients

Shrimp Taco

  • 12 thin taro root slices
  • 1 Cup cooking oil
  • 1.5 Pounds of raw deveined and peeled shrimp
  • 2 Teaspoons of olive oil
  • salt and pepper to taste
  • ¼ Teaspoon of cumin
  • ¼ Teaspoon chili

Peach Salsa

  • 2 fresh peaches pitted and small diced
  • 1 Tablespoon of cilantro chopped
  • 1/2 Teaspoon of ground garlic
  • 1 Ounce of diced red onion
  • salt and pepper (to taste)
  • ½ Cup of diced red bell pepper

Guacamole

  • 1 avocado peeled diced
  • 1 small onion, diced
  • 1 small tomato, diced
  • 1 Teaspoon cilantro, chopped
  • 1/4 Teaspoon garlic, chopped
  • 1/4 Teaspoon cumino
  • 1/4 Teaspoon ground oregano
  • Juice of ½ lemon
  • Salt and pepper (to taste)

Best Shrimp Taco Recipe This best shrimp taco recipe can easily be prepared in only 5 minutes and it’s packed with flavor. These are great to serve on Taco Tuesday and they’re simple enough to make for your next party as well. Chipotle-Cumin Shrimp Tacos with Jalapeno Peach Salsa

Starting the week with some CHIPOTLE-CUMIN SHRIMP TACOS WITH JALAPEÑO PEACH SALSA! I Hope you all had a fabulous weekend. Mine was filled with LOTS of sunshine (actually a little too much because I ended up with a sunburn). BUT we had an amazing beach day on Saturday and ended the with watermelon margaritas in the pool and pizza night, followed by an impromptu date night last night. Much needed time off. I made these tacos yesterday for my boyfriend and I for lunch and they were BOMB. I have a TON of peaches right now and if you do too you should consider making the salsa.

If you are ready to make these tacos, here is how you will make them:
To make the shrimps, pat the shrimps dry and season with the salt, cumin, chipotle powder, and paprika. Heat the coconut oil over medium high on a pan and sear each side about 2 minutes, making sure to spread the shrimps apart. Add a couple dashes of coconut aminos directly to the shrimps at the end. To make the salsa, toss together the peaches, cherry tomatoes, red onion, cilantro, jalapeño, salt, pepper, juice of one lime, 1 tablespoon coconut aminos, and 1 teaspoon coconut sugar. Mix well. Drizzled with some of my spicy honey mustard sauce (optional).


Shredded Chicken Tacos

These classic Mexican tacos known as tinga de pollo are prepared by simmering chicken breasts in fragrant and flavorful GOYA® Tomato Sauce along with chili powder and spices. Serve in corn tortillas and top with your favorite ingredients like avocado, cilantro, onion and diced tomatoes.

Made with GOYA® Tomato Sauce

Make the tastiest dishes with our practical, versatile and delicious GOYA® Tomato Sauce! Its rich taste and consistency comes from juicy tomatoes and Latin spices. Use it in all your recipes that call for tomato sauce, or try it in our Shredded Chicken Tacos and Chicken Flautas recipe.


Backyard Farms

Ingredients

For the salsa:

  • 2 ears of corn, husks and silks removed
  • 1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
  • 1 peach, pitted and diced
  • ¼ cup fresh cilantro, roughly chopped
  • Zest and juice from 1 lime
  • 1 teaspoon sugar

For the shrimp:

  • 24-32 raw shrimp (depending on the size), peeled and deveined
  • 4 tablespoons extra-virgin olive oil, divided
  • Zest and juice from 2 limes
  • ½ jalapeño pepper, finely diced
  • ¼ cup fresh cilantro, roughly chopped
  • ½ teaspoon salt

For serving:

Preparation

Pre-heat your grill to medium-high.

Prepare the salsa. Add the corn to your pre-heated grill and cook it for a couple of minutes on each side, until the corn is beginning to blacken in a few places. Remove the corn from the grill and set it aside to cool slightly. Once the corn is cool enough to handle, slice the kernels off the corn cobs and add them to a large bowl. Add the remaining salsa ingredients to the bowl with the corn kernels, tossing to combine. Cover and refrigerate the salsa until you&rsquore ready to use it.

Prepare the shrimp. In a medium bowl, toss together the shrimp and 2 tablespoons of the olive oil. In a separate bowl, combine the remaining 2 tablespoons of olive oil with the lime zest and juice, diced jalapeño pepper, cilantro and salt. Add the shrimp to your pre-heated grill and cook for about 2-3 minutes, flipping them once during this time. The shrimp are cooked when they turn from translucent to white and their tails curl in slightly. Remove the shrimp from the grill and add them to the second bowl with the marinade, tossing to coat. Set aside.

Assemble the tacos. Fill each tortilla with a spoonful of the salsa and top with 3-4 shrimp. Serve immediately.

ABOUT THE CHEF

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described &ldquoexperimental cook and eater&rdquo, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz&rsquos family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn&rsquot be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.


Grilled Shrimp Tacos with Peach-Jalapeno Salsa

That's right, summer continues to rock and roll across the country. While record temperatures have been assaulting much of the east coast, so far we've had a mild summer in California (knock on wood!).

I made this little gem of a recipe the other week. First, I skewered and grilled shrimp and corn tortillas. Then, I layered the shrimp in the tortillas over shredded cabbage and topped with with a Peach-Jalapeno Salsa. The twist? I added a little plain Greek yogurt to the salsa for a refreshing, cooling effect. This was an easy to make, tasty dish perfect for any hot summer night!

Grilled Shrimp Tacos with Peach-Jalapeno Salsa
Serves 4 people
Cooking time: 30 minutes
Print Recipe

Ingredients
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
salt and pepper
10 corn tortillas
2 cups cabbage, shredded

peach-jalapeno salsa
2 peaches, chopped
2 jalapenos, seeded and chopped
1 tablespoon plain Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
salt and pepper

Directions
Preheat the grill.

To make the salsa (while the grill is heating), toss all the ingredients in a bowl and season to taste with salt and pepper. Set aside. If making the salsa in advance, keep it chilled in the refrigerator.

Skewer the shrimp, brush with olive oil and sprinkle with salt and pepper. Once the grill is hot, quickly cook the shrimp, turning once (about 4 minutes). Remove from heat and allow to cool. Meanwhile, heat the tortillas on the grill.

Chop the shrimp into bit-sized pieces (removing the tails). To assemble the tacos, layer some cabbage and top with pieces of shrimp. Spoon the salsa over the top. Enjoy!

Source for Ingredients
frozen wild caught shrimp, organic white peaches, and smoked paprika from Whole Foods

organic Greek yogurt (plain), shredded cabbage, corn tortillas, jalapenos and organic lemons from Trader Joe's


Grilled Shrimp Tacos with Summer Peach Salsa

Peach Salsa

1 small clove of garlic, minced

1 pint heirloom cherry tomatoes, diced

2 tbsp purple cabbage, shredded

Grilled Shrimp

3/4 lb peeled, deveined shrimp

1 large garlic clove, minced

1 package organic corn tortillas

Queso fresco or other favourite cheese

1. Heat grill to medum-high heat, or heat cast iron grill pan.

2. Make shrimp marinade using 1 half of the lemon, and set aside the other half.

3. Grill shrimp until they are pink and have nice grill marks. Squeeze the other lemon half over cooked shrimp and sprinkle parsley over top.

4. Meanwhile, make the peach salsa. Adjust seasoning to your liking.

5. Serve in warmed corn tortillas with the peach salsa and your other favourite toppings!


  • Greek yogurt (plain, non-fat) 1/4 cup 1/4 cup
  • light mayonnaise 2 tbsp 2 tbsp
  • chili powder 1/2 tsp 1/2 tsp
  • shrimp (peeled and deveined) 12 oz 340 g
  • long bamboo skewers (soaked in warm water) 4 4
  • olive oil 1 tbsp 1 tbsp
  • garlic (minced or grated) 2 clove 2 clove
  • lime (juiced) 1 1
  • salt (optional) 1/2 tsp 1/2 tsp
  • black pepper (ground ) 1/4 tsp 1/4 tsp
  • corn tortillas (6-inch) 4 4
  • lettuce (shredded) 1 cup 1 cup
  • salsa verde (tomatillo salsa) 1/2 cup 1/2 cup
  • cotija or feta cheese 2 1/2 tbsp 2 1/2 tbsp

Mushroom Burger

Grilled Pork Tenderloin with Peach Salsa

Budget-Friendly Asian Turkey Burgers


Grilled Shrimp Tacos with Fire Roasted Tomato & Peach Salsa

Before we dive into these succulent grilled shrimp tacos (and fire roasted tomato and peach salsa!) I have to set the stage for you on my experience with Ball Canning Mason jars. You know the ones—you have them, you Pin them, you love them—for uses even outside of canning. Flower vase? Iced coffee vessel? A shakable salad to-go? All fine ideas.

A few years ago, I was standing at the checkout counter with 3 palettes of Ball Canning jars. As I’m loading the belt, the cashier looks at me and says, “So… you gonna do some canning?” and I replied, rather shyly, “Yes!” That afternoon, my friend Grace and I jarred up 4 stockpots worth of turkey stock—so much, it took up space in our freezers for months. Not a bad problem to have.

Later that year, Grace would walk me through the water bath canning process as we ladled hot strawberry jam into Ball Canning’s quilted jars. She is a well-rounded homemaker (a mini-Martha, if you will) with extensive knowledge on everything from table etiquette to sewing to biscuit making to—yes—preserving food at home with Ball Canning.

I’d learned from Grace the many food safety guidelines and procedures to ensure a tight seal along with the ins-and-outs of headspace and pectin (easier than you think!) If you’re just starting out, Canning 101on Ball Canning’s site is the perfect place to start. Next, you’ll want to review the process for water bath canning—maybe even pick up this starter kit which has everything you’ll need for success at home, even if it’s your very first time. Don’t forget a large fresh preserving water bath canner.

Here are the basic items you’ll need to get started:

  • Fresh preserving water bath canner
  • Jar lifter (to safely remove hot jars from boiling water)
  • Funnel (for neatly filling jars)
  • Bubble remover/head space tool (for filling jars correctly)

You’ll usually find the jar lifter, funnel and bubble remover sold together, as with the starter kit and water bath canner set mentioned above.

Ball Canning’s Fire Roasted Tomato and Peach Salsa recipe is a little fiery, a little sweet—and majorly perfect.

For this recipe in particular, you’ll want to pick up a 4-pack of 16-ounce jars. Here, I use Ball Canning Aqua Vintage and Fluted jars. Whichever Ball Canning jars you use, be sure they hold 16-ounces each.

The beauty of Ball Canning’s Fire Roasted Tomato and Peach Salsa is the wonderfully smoky charred skin as a result of roasting or broiling the fruit. Once you’ve roasted the tomatoes and peaches, they’re all diced and tossed with red onion, bell pepper, spicy peppers (here, I use serrano), lime juice, a little salt, brown sugar and my personal favorite: cilantro.

You’ll probably notice some separation, what’s called “tomato float,” once the jars have been properly canned and cooled. This is not uncommon or unsafe, so don’t fret. Once you pop the seal, the contents will settle. Give the salsa a stir and enjoy.

If I had to pinpoint the two most important safety tips for water bath canning, they’re this:

  1. Wash new jars and lids, by hand, with warm soapy water to remove any factory dust or debris. Warm jars in simmering water (about 180F) until you’re ready to fill them (not boiling). This pre-exposure to hot water ensures that the glass doesn’t break from temperature shock upon contact with boiling water.
  2. After filling jars to the appropriate headspace (the space between the liquid or food and the top of the jar) be sure to wipe the rim of the jar and clear it of any food debris, which could cause the air-tight seal to fail.

Check out the video below for a visual look at headspace:

Ball Canning’s website is your one-stop for all guides, tips and products related to water bath canning (and more!)

They’ve even got fun crafting tips, tested and approved recipes and a great support page, should you run into any questions along the way.

If you try this salsa at home, be sure to tag @ballcanning and #ProudlyHomemade so we can see it! Make a batch, enjoy some tacos and share the rest with a lucky couple of friends.

Head to Ball Canning’s site for the Fire Roasted Tomato and Peach Salsa Recipe!


Written By Kristen Dittami - August 01 2018

Family style tacos get a new twist with shrimp and peaches and we know you'll love it! Just serve in lettuce cups to make it Whole30 or Siete tortillas to keep to grain free.

What you need

What to do

  1. Combine shrimp with 2 tablespoons Lemon Garlic, coriander, and salt and pepper. Let marinate at least 5 minutes and up to 30minutes.
  2. Meanwhile, make the salsa. Combine the peaches, onion, jalapeno, and 2 tablespoons chopped cilantro with 1 tablespoon Lemon Garlic and a squeeze of lime. Season with salt and pepper.
  3. In a large skillet, heat 2 tablespoons Lemon Garlic over medium high. Add the shrimp and cook, tossing, until cooked through.
  4. Heat the tortillas. If you have gas burners, char them directly over the flame, using tongs to turn. If you have electric, warm them in a skillet or on a grill pan. Wrap the tortillas in foil as you go and keep them warm in the oven.
  5. Serve tacos family style with the shrimp, peach salsa, avocado, tortillas, and Ranch.

Tip: Buy smaller shrimp for this recipe, they are cheaper! Unless there are fresh local shrimp in your area, buying frozen, peeled shrimp is a great option. Defrost by placing in a bowl and covering with cool water until thawed.