Flour tortillas topped with the crunch of fresh vegetables as well as sauteed shrimp. These Rosemary Citrus Shrimp Tacos are not only the most flavorful tacos you've ever made, but the only ones that you’ve taken just 15 minutes to prepare.
This is one of those recipes – and really, recipe is a really loose term here – that will take you longer to prep the vegetables than to actually cook the shrimp. If you can use a knife to cut peppers into strips and avocados into slices, you've pretty much got this main course mastered!
Ingredients
2 tablespoons olive oil
1 pound shrimp, peeled and de-veined and tails removed
12.4 ounces Robert Rothschild Farm Rosemary Citrus & Pepper Sauce
8 flour tortillas
8-1/2 ounces fresh cole slaw mix
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 avocado, sliced
Instructions
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 Rosemary Citrus & Pepper Sauce and warm through. Remove from heat.
Assemble tacos by topping a tortilla with coleslaw, pepper strips, avocado slices and shrimp.
Top with additional Rosemary Citrus & Pepper Sauce, if desired.
