Oh my! What a wonderful way to enjoy fresh peaches while they are in season! We are blessed with an abundance of delicious fresh peaches. As I was taking inventory of my freezer and my garden, this idea came to mind. I do what I normally do and I search the internet for options that are “in the direction of” what I am envisioning and what I have on hand. Then I tweak, combine, and change up the recipes to make my own masterpiece. This one was a huge success.
I was able to incorporate a few of my favorite things in this combo! Included from our garden were the jalapeño and Padron peppers, cilantro and fresh greens, and of course the fabulous peaches! Then Pink Argentine Shrimp which is the absolute only shrimp we buy! It tastes fabulous!
For the Peach Salsa:
- 6 peaches, peeled pitted and diced (about 1½ cups)
- 1 medium sized red bell pepper, seeded and diced (about 1 cup)
- 1 cup loosely packed cilantro, chopped
- ¼ cup finely diced red onion
- 1 jalapeno, seeded and finely diced
- 1 clove garlic, minced
- 1-2 limes, juiced
- ½ teaspoon salt
For the Shrimp:
- 12-16 ounces peeled and de-veined shrimp, tails removed (about 30 small shrimp)
- ¾ cup flour
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon cayenne (or you can even add a little harissa, turmeric, etc. for an additional kick and health benefits too)!
- 1 teaspoon black pepper
- 2 eggs, beaten
- Olive oil for frying – just enough to cover the bottom of a large skillet
- Corn tortillas
- lettuce, shredded
- Goat cheese
- Cilantro for garnish
- Mix peach salsa ingredients and set aside until ready to use.
- Rinse the shrimp with cold water and pat dry with a paper towel. Mix the flour, salt, cumin, garlic powder, cayenne, and black pepper together in a bowl. In a second dish, place the beaten eggs. Then, have a 3rd surface prepared to temporarily place the coated shrimp prior to placing them in the hot skillet.
- In a large skillet, heat oil (just enough to cover the bottom of the pan) over medium high heat.
- Dredge the shrimp in the flour (shake excess), then the egg wash, then BACK into the flour and coat well. Gently shake the excess off and place on the clean tray. Repeat with remaining shrimp until all are coated with the flour.
- Cook shrimp in 2-3 batches. The shrimp take roughly 1½ to 2 minutes per side.
- To assemble: On each taco shell, 3 shrimp, peach salsa, sprinkle a little shredded lettuce and top with the goat cheese. Garnish with cilantro. Serve with fresh lime wedges to squeeze over the top.