Blood orange salsa shrimp tacos
Yield: 6 tacos
  • Blood Orange Salsa
  • 2 blood oranges, segmented and diced
  • 10-12 sweet peppers, diced
  • ¼ small red onion, minced
  • 2 splashes red wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • cilantro, optional
  • Shrimp Tacos
  • 1.5 pounds shrimp, medium-sized, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 6 tortillas, large
  • lettuce, chopped
  • black beans, cooked and seasoned
  • other taco fillings
  1. Create your salsa in a small bowl by combining the blood oranges, sweet peppers, red onion, vinegar, olive oil, salt and pepper in a bowl. Set aside and allow to marinate while you prepare the shrimp.
  2. Rinse and dry the shrimp. Then toss them in a bowl with the olive oil, red pepper flakes, salt and pepper.
  3. Start warming your tortillas on very low heat in a toaster oven or a small skillet.
  4. Heat a large skillet on medium-high heat. Allow to get hot and then add the butter. Once butter melts, add the shrimp.
  5. Cook the shrimp quickly, allowing shrimp to cook for about 30 seconds on each side. Remove from heat as soon as shrimp start to curl and turn pink.
  6. Take warm tortillas, add black beans, lettuce and warm shrimp. Top with generous amount of blood orange salsa.
Recipe by Oakhurst Kitchen at