Fairtrade Shrimp & Potato Tacos
This is the perfect summer grilling recipe, showcasing some of the best Fairtrade shrimp in the world!
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Ingredients
- 4-5 pounds fair trade Mexican shrimp defrosted
- 2 pounds potatoes sliced into wedges
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- To serve:
- Warmed flour tortillas
- Creamy guacamole
- Pico de Gallo
- Fresh Cilantro
- Cotija Cheese crumbled
- Black beans
- Fair trade Jasmine Rice
- Lime cut into wedges
Instructions
- Light the grill and allow it to get hot. In a large bowl toss the potatoes with the olive oil and spices to coat evenly. Wrap in foil and make into a packet and roast on top of the grill until golden brown and tender, about 30-45 minutes, depending on size of potato wedges.
- Keep the shrimp on ice if it’s a hot, summer day. Drizzle the shrimp with a bit of olive oil and place on grill, and grill on each side, about 3-4 minutes, depending on size of shrimp.
- To serve, peel the warm shrimp and layer all the ingredients on a warmed tortilla: guacamole, spiced roasted potatoes, pico, cilantro, shrimp, cotija cheese, black beans, and serve alongside fair trade jasmine rice.
Servings: 4 servings