Shrimp Tacos & Peach Salsa with Roasted Potato Wedges
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Shrimp Tacos & Peach Salsa

with Roasted Potato Wedges

30 MIN
2 Servings
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From the Test Kitchen

Here, soft flour tortillas are packed with Mexican-spiced shrimp and bell pepper, juicy peach-jalapeño salsa, and cooling lime mayo. A side of hearty roasted potato wedges with a sprinkle of cotija rounds out the dish.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Shrimp Tacos & Peach Salsa with Roasted Potato Wedges
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Flour Tortillas
  • 1 Peach
  • 1 Lime
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Mayonnaise
  • 2 Scallions
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Grated Cotija Cheese
  • 1 Bell Pepper
  • ¾ lb Potatoes
time-saving
tips & techniques
Preapre & roast the potato wedges
1 Preapre & roast the potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place the potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the salsa
2 Prepare the remaining ingredients & make the salsa

Meanwhile, halve the lime crosswise. Halve, pit, and small dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the diced peach, sliced green tops of the scallions, the juice of the remaining lime half, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to coat.

Cook the shrimp & bell pepper
3 Cook the shrimp & bell pepper

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, sliced white bottoms of the scallions, and sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Warm the tortillas & serve your dish
4 Warm the tortillas & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, half the lime mayo, cooked shrimp and bell pepper, and salsa (discarding any liquid). Serve the tacos with the roasted potato wedges and remaining lime mayo on the side. Top the potatoes with the cheese. Enjoy!

Tips from Home Chefs

Preapre & roast the potato wedges
1 Preapre & roast the potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place the potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the salsa

Meanwhile, halve the lime crosswise. Halve, pit, and small dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the diced peach, sliced green tops of the scallions, the juice of the remaining lime half, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to coat.

Prepare the remaining ingredients & make the salsa
Cook the shrimp & bell pepper
3 Cook the shrimp & bell pepper

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, sliced white bottoms of the scallions, and sliced bell pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas & serve your dish

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, half the lime mayo, cooked shrimp and bell pepper, and salsa (discarding any liquid). Serve the tacos with the roasted potato wedges and remaining lime mayo on the side. Top the potatoes with the cheese. Enjoy!

Warm the tortillas & serve your dish
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