Shrimp Tacos With Peach Salsa

Shrimp Tacos With Peach Salsa
4 from 1 ratings
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.
  • 12 thin taro root slices
  • 1 cup cooking oil
  • 1.5 pound of raw deveined and peeled shrimp
  • 2 teaspoon of olive oil
  • salt and pepper to taste
  • ¼ teaspoon of cumin
  • ¼ teaspoon chili
  • 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)
  1. In a saucepan, preheat cooking oil to 350 degrees.
  2. Peel and slice thin taro root and place in a taco basket and then in sauce pan. Cook the shells till they are crispy.
  3. Coarsely chop shrimp.
  4. 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.
  5. Cook for 1 more minute and keep warm.
  6. Mix all together then adjust seasoning.
  7. Mix all together then adjust seasoning.
  8. Place a line of the guacamole down the center and then place the taro root shells on top, standing straight up in a line.
  9. Divide the shrimp mixture among the 12 tacos and top with the peach salsa and guacamole.
  10. Garnish with a sprig of cilantro on each taco.