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–+ servings

Shrimp Tacos with Peach Corn Salsa

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Lodge Cast Iron Skillet

Ingredients  

Tacos

  • 1-2 tbsp olive oil
  • 1-2 tbsp taco seasoning
  • 8 large shrimp
  • 4 gluten free tortillas
  • 1 15oz can black beans
  • 1/2 avocado, cubed
  • cilantro to garnish

Salsa

  • 1 ear of corn, kernels
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup peach, chopped
  • 1/4 red onion, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions 

  • Cut and chop the vegetables and fruit for the salsa and mix all ingredients in a medium bowl. Refrigerate for at least 15 minutes, while the shrimp cook.
  • Open a can of black beans and rinse with cold water. Cut the avocado into cubes.
  • Rinse the shrimp with cold water and pat dry. In a medium bowl, coat shrimp with the taco seasoning.
  • In a large pan or skillet, add oil over medium heat and let it get hot. Then add shrimp (as many that fit and make sure not to place them on top of each other) and cook on both sides until they turn pink, about 2-3 minutes. Set aside on a plate and continue until all shrimp are cooked.
  • Using the same pan, cook your tortillas. Cook on both sides for 2-3 minutes until they get to your desired crispiness.
  • On the cooked tortilla, add beans, salsa, and avocado and top with shrimp and cilantro and ENJOY!
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