Friday, June 16, 2017
Blackened Shrimp Tacos with Peach Salsa
The Peach idea came from years ago, when a guest chef at the local farmer's market found things at the booths and cooked fish and served it with a simple fresh peach salsa. I thought it was the coolest idea. We are talking 15 years ago, so though there is no way I could duplicate what he did I made my own quick Salsa.
Rinse Shrimp, peel devein, pat dry, and add 5 to each skewer, this just makes for easy grilling. Drizzle with Olive Oil and season with Blackening Seasoning on both sides, I like Paul Prudhomme's the best.
Shred lettuce, I used Red Cabbage and Spinach, but you can use micro greens, napa cabbage, sprouts of any sort, really whatever you want.
Preheat Grill til hot and grill shrimp, turning once. Warm the tortillas in a dry skillet so they are pliable.
We have taco tenders and I recommend them. Assemble tacos by placing shredded greens in the bottom, add 3 shrimp and top with Salsa. We sampled Gluten Free Tortillas but I didn't care for the texture at all. I would stick with flour tortilla's or if Gluten Free is needed, I would rather make my own with gluten free flour.