Peachy Shrimp Tacos Recipe
Peachy Shrimp Tacos Recipe photo by Taste of Home
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Peachy Shrimp Tacos Recipe

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"With three always-on-the-go teens, we often only have about 10 minutes to prepare dinner. This simple recipe has become a family favorite. You may use flour tortillas or even hard taco shells, but I like to use corn tortillas because of their slightly higher fiber content.” Fabulous flavor! Veronica Callaghan - Glastonbury, Connecticut
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1 cup salsa
  • 1 cup frozen unsweetened sliced peaches, thawed and diced
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 cups shredded Chinese or napa cabbage
  • 6 corn tortillas (6 inches), warmed

Nutritional Facts

1 taco: 165 calories, 2g fat (0 saturated fat), 115mg cholesterol, 308mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch.


  1. In a large skillet, combine salsa and peaches over medium heat until warmed. Add shrimp and cilantro; cook and stir until heated through.
  2. Place 1/4 cupful cabbage down the center of each tortilla; top with a scant 1/2 cupful shrimp mixture. Yield: 6 servings.
Originally published as Peachy Shrimp Tacos in Simple & Delicious January/February 2009, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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