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Spicy Shrimp Tacos with Blueberry Peach Salsa

Connie Taylor
Print Recipe
Servings 10 - 15 tacos, 3 cups of salsa

Ingredients
  

  • Blueberry Peach Salsa:
  • 2 lg peaches diced
  • 1 avocado pit removed, peeled and diced
  • Juice from half a lemon
  • 1 C blueberries
  • 1 C red yellow and orange bell peppers, diced (for color)
  • 2 tbsp brown sugar
  • 1 tbsp white wine vinegar
  • 1 tsp orange powder
  • Shrimp Tacos:
  • 2 lbs medium sized shrimp peeled, tails pulled off and deveined
  • 1 tbsp olive oil
  • Cajun seasoning for the marinade
  • 10 - 15 soft corn tortilla shells
  • 1 C shredded lettuce your choice
  • 1 C shredded habenaro infused cheddar cheese
  • 1/4 C sweet soy sauce for drizzling on tacos

Instructions
 

  • Blueberry Peach Salsa:
  • Combine all ingredients and place in the fridge to marinate while preparing the tacos.
  • Marinade the shrimp with the olive oil and Cajun seasoning in a zip top bag, in the fridge.
  • Prepare the grill and heat to 350 degrees F.
  • Cook the shrimp on the grill until they are white in the middle. (About 3 minutes or so per side)
  • Warm the tortilla shells in a dry skillet on medium heat and place them in a warmer until ready to serve.
  • Place 3-4 shrimp on each shell, top with the salsa, lettuce and habenaro cheese. Drizzle the sweet soy sauce over each taco and serve hot.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com