Blackened Shrimp Tacos with Peach Habanero
Place shrimp in a bowl and toss with the juice of 1 lime, garlic powder, chili powder, cumin, and salt and pepper to taste.
Heat a grill pan over medium to medium-high heat with a tablespoon of coconut oil. Cook the shrimp for 2-3 minutes prior to flipping and cooking an additional 2 minutes.
Assemble tacos with 3-4 pieces of shrimp and your choice of garnishes. Top with Elda’s Kitchen Peach Habanero Cooking and Grilling Sauce.
Sweet from the peach, Habanero brings the heat.