Shrimp Tacos with Peach Salsa
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Shrimp Tacos with Peach Salsa
Equipment
Ingredients
PEACH SALSA
- 1/2 cabbage head (Thinly Sliced)
- 3 peaches (Ripe | Diced )
- 1 red pepper (Chopped)
- 1/2 red onion (Chopped)
- 1 garlic clove (Chopped)
- 1/4 cup (4 g) Fresh Cilantro (Chopped)
- 1 lime (Juice)
- 1 Tbsp (20 g) Lavender Honey
SHRIMP SEASONING
- 1 Lbs (455 g) shrimp (Medium-size | Peeled | Deveined)
- 2 Tbsp (30 g) Tahitian Lime Oil
- 1 Tbsp (8 g) Roasted Garlic and Chive Herb blend
- Lavender Salt
- Pepper Mill (Timut Pepper is best!)
TORTILLAS
- 8 flour tortillas (Small | Street Style)
Instructions
- Place your Flexiflat® Tray on the top of your Medium perforated baking sheet.
- Preheat oven to 400F/200C.
PEACH SALSA PREPARATION
- Slice your cabbage using your Mandoline, on the thinnest setting. Set aside directly into your mixing bowl.
- Cut peaches into 1/4 – 1/2 inch cubes, add them to your cabbage.
- Cut your red pepper into quarters. Transfer it directly into your Eco Chop. Add the red onion, garlic and cilantro. Give it a few pulls to chop it to your liking. Add it to your preparation.
- Squeeze the lime with the citrus press. Add the lavender honey. Toss all salsa ingredients together. Chill in the freezer while the shrimp are cooking.
SHRIMP SEASONING PREPARATION
- Place the shrimp directly on your Flexiflat™. Sprinkle the lime olive oil, roasted garlic and chive herb blend, season with salt and pepper (To taste). Toss to coat and arrange in a single layer.
BAKE!
- Bake for 8 minutes at 400F/200C. (Every oven heats differently, monitor your shrimp from 6min). The shrimp are ready when the Digital Thermometer registers 120F/50C.
WARM TORTILLAS
- Place your Small Round Flexipan® Mold on the top of a microwave safe plate. Add your tortillas and cover with the Octagonal Bonmat. Heat for a few seconds just enough to warm them.
ASSEMBLY
- Place the tortillas flat on your service platter. Sprinkle about 1/4 cup of sliced cabbage/peach salsa on each tortilla. Top with 3 shrimp. Garnish with fresh cilantro and/or lime wedge. Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
