Thursday, August 5, 2010

Grilled Shrimp Tacos with Peach-Jalapeno Salsa

Grill baby, grill!

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

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

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

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