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Beachy Peachy Shrimp Street Tacos

Perfect for a summer evening!

Time: 30 min.
Serves: 3
Difficulty: Easy

What You’ll Need:

For the tacos:

1 lb. jumbo shrimp (16-20) peeled and deveined 

6 corn tortillas


For the marinade:

4 limes, juiced

1/8 cup Chile Olive Oil 

1/8 cup Mexican Lime Olive Oil

5-6 cloves garlic, minced

1 jalapeno finely chopped

1/2 teaspoon cumin

1 teaspoon chipotle chili powder

1/2 teaspoon Mexican oregano

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

Queen Creek Olive Mill Peach White Balsamic Reduction for drizzling

 

The Method:

Combine marinade ingredients in small bowl and mix well. Put shrimp and marinade in a Ziploc bag and let marinate for at least 2 hours. Remove shrimp from marinade. Prepare grill to medium high and brush grill with additional olive oil to prevent the shrimp from sticking. Grill shrimp for 1 1/2 minutes on each side. Remove from grill and place 3 shrimp on warmed corn tortillas. Top with any or all of:  chopped cilantro, diced onions, lime wedges, avocado slices, Pico de Gallo then finish with a drizzle of Peach White Balsamic Reduction.