Spicy Shrimp Tacos with Fresh Nectarine Salsa, Guacamole, and Chili Aioli
- 500g / 1.1 lb peeled shrimp (thawed)
- 3-4 nectarines (about 600g / 1.3 lb)
- 125ml / 1/2 cup olive oil
- 6 lettuce leaves
- 4 garlic cloves
- 2 fresh red chili peppers
- 2 limes (zest and juice)
- Fresh cilantro (chopped, to taste)
- Salt (to taste)
- Guacamole (store-bought or homemade, to taste)
- Chili aioli (store-bought or homemade, to taste)
- Taco shells (store-bought, to taste)
1. Preheat your grill or grill pan to medium-high heat, around 190°C or 375°F.
2. In a blender or food processor, combine 3 nectarines, 2 garlic cloves, and a pinch of salt. Blend until smooth to make the nectarine salsa.
3. In a separate bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of chopped cilantro, and the zest of 1 lime. Add the peeled shrimp and marinate for at least 10-15 minutes.
4. Grill the shrimp for 2-3 minutes per side, until they are pink and cooked through.
5. Meanwhile, toast some taco shells according to the package instructions.
6. Assemble the tacos by placing the grilled shrimp on the shells, followed by a spoonful of the nectarine salsa, some guacamole, and a dollop of chili aioli. Serve immediately and enjoy!
- grill
- grill pan
- blender
- food processor
- bowl
- spoon
- tacos shells
- cutting board
- knife
- lime juicer
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