Juicy shrimp sautéed in sweet and spicy Peach Mango Habanero Sauce are stuffed into soft flour tortillas and then topped with the crunch of fresh vegetables, creamy avocado and more delicious Peach Mango Habanero Sauce.
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 8 tacos
2 Tbsp. Olive oil
1 lb. Shrimp, peeled, deveined and tails removed
1 bottle Robert Rothschild Farm Peach Mango Habanero Sauce
8 Flour tortillas
1 (8 oz.) bag Cole slaw mix
1 Red pepper, cut into strips
1 Yellow pepper, cut into strips
1 Avocado, sliced
In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer and cook for two minutes until pink. Flip shrimp and cook for an additional 2 - 3 minutes until shrimp is pink and flesh is opaque. Stir in 1 cup of Peach Mango Habanero Sauce and warm through. Remove from heat. Assemble tacos by topping a tortilla with coleslaw, pepper strips, avocado slices and shrimp. Top with additional Peach Mango Habanero Sauce, if desired.