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September 5, 2013

Recipe for roasted shrimp tacos with avocado peach salsa

Roasted shrimp tacos with avocado peach salsa.

Here in New England, summer -- and everything in the garden -- comes crashing down, literally, in the first two weeks of September. Ripe peaches plop from the trees, and we hurry to scoop the last tomatoes off the vines before they fall and rot. No one wants to give up on summer, so if you're in denial, like I am, try these roasted shrimp tacos with ultra-fresh avocado peach salsa. Juicy tomatoes and peaches, and creamy avocado, dribble down your chin, in a way that makes you believe that summer can go on forever. I always have shrimp in my freezer, but if you have scallops or salmon or other mild fresh fish, go ahead and substitute. A few pickled jalapeños on top, or extra cilantro, would be great. Pack these tacos to go, for an end-of-summer beach party or picnic.

Roasted shrimp tacos.

Roasted shrimp tacos with avocado peach salsa

From the pantry, you'll need: lime, kosher salt, frozen shrimp, extra virgin olive oil, tortillas (use corn tortillas for gluten-free).

Makes 4 tacos; serves 2. Can be multiplied.

Ingredients

For the salsa:
1 small jalapeño pepper, seeds and ribs removed, minced
1 medium tomato, some seeds removed, diced
1 peach, diced
1 Hass avocado, diced
Juice of 1 lime
1/4 to 1/2 tsp kosher salt, to taste

For the tacos:
12 large shrimp (21-25 size), defrosted, peeled and deveined
1 Tbsp extra virgin olive oil
Kosher salt and fresh black pepper
4 small flour, wheat or corn tortillas, or 2 large ones cut in half
1/2 cup finely shredded iceberg lettuce
A bit of chopped fresh cilantro, to taste

Directions

In a mixing bowl, combine all of the ingredients for the salsa, and set aside.

Preheat oven to 425°F.

Spread the shrimp on a small roasting pan. Toss with olive oil, and sprinkle with salt and pepper. Roast for 10 minutes, until pink and curled. Remove from oven and set aside.

In a dry nonstick frying pan (or on a griddle), toast the tortillas on both sides until lightly browned.

To assemble the tacos, place one taco on a plate. Top with a bit of shredded lettuce, 3 roast shrimp, some salsa, and a bit of chopped cilantro. Repeat for remaining tortillas.

Serve immediately.

[Printer-friendly recipe.]


More piled-on-tortilla recipes in The Perfect Pantry:
Shrimp and avocado quesadillas
Roasted halibut tacos
Slow cooker tomatillo chicken and black bean tacos
Black bean and shrimp quesadillas
Chicken tortilla casserole

Other recipes that use these pantry ingredients:
Grilled Navajo tacos, from Panini Happy
Ground turkey green chile soft tacos with black bean cilantro salsa, from Kalyn's Kitchen
Baja-style fish tacos, from A Cozy Kitchen
Chipotle shrip burritos with simple avocado crema, from Foodiecrush
Black bean, shrimp and corn burritos, from Poor Girl Eats Well

Comments

most of the seafood tacos i've tasted down here in the desert southwest, and into the baja use shredded cabbage instead of lettuce. i think that would work well in this recipe too. thanks for the idea! yum.

Yum, I'm going to the fish market to get some fresh "boat run" shrimp. This is shrimp -- at a great price -- of varying sizes, except the jumbo has been separated out.

Janis, cabbage would be great here.

Mary, I envy you the proximity to such wonderful fish markets!

Oh yes, I love the sound of this. And I would love some cabbage on mine!

Lydia,
First the recipe sounds delicious, second the photo is wonderful, but I'm really smitten with the bit of cilantro seed/flower garnish. That's lovely!
I've got dill seed/flower, and fennel seed/flower, in the garden right now.
Thanks!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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