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Shrimp Tacos with Peach Salsa

Crumble Catering

Check out this refreshing recipe that was served at Elton John AIDS Foundation’s Academy Awards Viewing Party.  This delicious dish provides your guests with tangy, sweet tapas  that are perfect for party munching.

Deliver Ingredients


Shrimp Taco

  • 12 thin taro root slices
  • 1 Cup cooking oil
  • 1.5 Pounds of raw deveined and peeled shrimp
  • 2 Teaspoons of olive oil
  • salt and pepper to taste
  • ¼ Teaspoon of cumin
  • ¼ Teaspoon chili

Peach Salsa

  • 2 fresh peaches pitted and small diced
  • 1 Tablespoon of cilantro chopped
  • 1/2 Teaspoon of ground garlic
  • 1 Ounce of diced red onion
  • salt and pepper (to taste)
  • ½ Cup of diced red bell pepper


  • 1 avocado peeled diced
  • 1 small onion, diced
  • 1 small tomato, diced
  • 1 Teaspoon cilantro, chopped
  • 1/4 Teaspoon garlic, chopped
  • 1/4 Teaspoon cumino
  • 1/4 Teaspoon ground oregano
  • Juice of ½ lemon
  • Salt and pepper (to taste)


Shrimp Taco

In a saucepan, preheat cooking oil to 350 degrees.

Peel and slice thin taro root and place in a taco basket and then in sauce pan.  Cook the shells till they are crispy.

Coarsely chop shrimp.

In a sauté pan with two teaspoons of olive oil, sauté the shrimp till pink and add salt and pepper to taste along with ¼-teaspoon of cumin and ¼-teaspoon chili.

Cook for 1 more minute and keep warm.

Peach Salsa

Mix all together then adjust seasoning.


Mix all together then adjust seasoning.

Place a line of the guacamole down the center and then place the taro root shells on top, standing straight up in a line.

Divide the shrimp mixture among the 12 tacos and top with the peach salsa and guacamole.

Garnish with a sprig of cilantro on each taco.

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.