Peachy Shrimp Tacos

My confession: I was standing in line, waiting to check out at the grocery store, perusing the magazines on the rack, when "Taste of Home" caught my eye. I love "Taste of Home" magazine. This was a special issue of "Taste of Home Grand Prize Winners" The best recipes from 106 contests. I looked at some of the recipes and pictures, and on impulse, stuck it in my cart.

After really looking at it when I got home, I went back and bought three more copies and sent them to my daughters. I'm sure you'll be seeing many recipes from this book from us. It's a winner and full of beautiful pictures and delicious recipes. The first one I tried was this one. I had the few needed ingredients (except the cabbage- I had to go buy that) and it looked yummy . . .and it was. These tacos took just a few minutes to make, and they were really tasty.

Peachy Shrimp Tacos

1 cup salsa

1 cup frozen peaches, thawed and diced (I really think canned or fresh would work, too)

1 pound shrimp (the recipe called for cooked, but I had a bag of uncooked in the freezer. They worked just great)

1 T. (or more) minced fresh cilantro (I just headed out to the garden and snipped some!)

1 1/2 cups shredded Chinese or napa Cabbage (I had never used this. It was really yummy. I'm sure regular cabbage would work- but this is darker and softer. I shredded it in the food processor)

6 corn tortillas (or flour tortillas or I had some hard tostada shells, so that's what I used. Taco shells would be great, too.)

In a large skillet, put in a small amount of oil and cook the shrimp (if they are uncooked) I added a pinch of crushed red pepper flakes to the shrimp as I cooked it. When the shrimp are pink, Add the salsa and peaches and heat through. Add the cilantro and mix well. Put some of the chopped cabbage (about 1/4 cup) down the middle of the tortilla. Top with the shrimp mixture.