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Blackened Shrimp Tacos with Peach Salsa and Coconut Crema

Blackened Shrimp Tacos with Peach Salsa and Coconut Crema

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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 -8 tacos

Ingredients

  • 1 pound of shrimp cleaned and peeled
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1 pinch of cumin
  • the juice of 1 lime
  • 1 tbs coconut oil
  • salt and pepper to taste
  • 6 corn tortillas

For the Peach Salsa

  • 2 peaches
  • 1 tomato
  • 1 sweet frying pepper
  • 1/2 cup of sweet corn
  • the juice of half a lime

For the Coconut Crema

  • 2 tbs of sour cream
  • 4 tbs of coconut milk
  • 4 tbs shredded coconut
  • 1 tbs honey
  • the juice of half lime

Instructions

  • Place shrimp in a bowl with the juice of 1 lime, garlic powder, chili powder, cumin, and salt and pepper. Toss to coat them. Let sit while you prepare the salsa and crema.
  • Peel the peaches and then chop them along with the tomato and peppers into bite size pieces. Put them in a bowl. Add corn. Add the juice of half a lime. Set aside.
  • To make the coconut crema, whisk together the sour cream, coconut milk, shredded coconut, lime juice, and honey. Set aside.
  • Heat a grill pan over medium to medium high heat with a tablespoon of coconut oil. Cook the shrimp for 2-3 minutes prior to flipping and cooking an additional 2 minutes.
  • To assemble the tacos, place 3-4 shrimp in each corn tortilla. Top with the peach salsa and coconut crema. Garnish with shredded coconut and fresh cilantro if desired.
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