Make It Vegetarian

Shrimp Tacos & Peach Salsa

with Roasted Sweet Potato Wedges

35 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

Here, soft flour tortillas are packed with Mexican-spiced shrimp and poblano pepper, juicy peach-jalapeño salsa, and cooling lime mayo. A side of hearty roasted sweet potato wedges with a sprinkle of cotija rounds out the dish.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
1 Peach
1 oz Sliced Pickled Jalapeño Pepper
¼ cup Mayonnaise
1 Poblano Pepper
1 Lime
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Tbsps Grated Cotija Cheese
2 Scallions
½ lb Sweet Potato
4 oz Grape Tomatoes
2 ears Of Corn

step-by-step

instructions

Cook Along

1 Preapre & roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the salsa

Meanwhile, halve the lime crosswise. Halve, pit, and small dice the peach. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. 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.

3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, halved tomatoes, sliced white bottoms of the scallions, and sliced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. 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 to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, half the lime mayo, cooked vegetables, and salsa. Serve the tacos with the roasted sweet potato wedges and remaining lime mayo on the side. Garnish the sweet potatoes with the cheese. Enjoy!

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