Winning FIRST place at the Lexington County Peach Festival for the salad/main dish category, this Peach Taco Salad recipe is gold – try it out for yourself!
Peach Taco Salad — Prepared by Clyde Sanders
Bake 4 large flour tortillas at 400 degrees for 5 – 8 minutes by placing each flour tortilla in oven-proof bowl or metal tortilla pan to create the taco salad bowl shape.
Put a Tbsp of olive oil in a pan. Add shrimp (1 pound to 1 ½ pounds) and a Tbsp. of taco seasoning mix. Saute until done. Set aside.
4 large peaches chopped small
1 cup of lime juice
2 Tbsp of sugar
1 medium chopped Vidalia onion
2 cups of bell pepper (red, yellow, green)
2 jalapenos chopped
4 cloves of garlic chopped
½ cup of chopped cilantro
Put in heavy saucepan and cook until thickened.
Assembly of tacos:
Put lettuce in bottom of each and then shrimp and more shrimp. Garnish with tomatoes, radishes, and your homemade peach salsa on top!
Love desserts? This recipe for Peach Cheesecake Filo Shells won FIRST place at the festival in the dessert category.
Peach Cheesecake Filo Shells —Prepared by Sonja Lumpkin
3 – 4 boxes of Mini Filo Shells
2 – 2 ½ cups fresh peaches
1 large jar of Peach Jam/Preserves (will need ¼ cup plus 1 cup)
12 ounces cream cheese, softened
1 cup sugar
½ teaspoon vanilla
Preheat oven to 350 degrees.
Beat eggs & cream cheese together. Add sugar and vanilla, beating until well blended. Add ¼ cup peach jam/preserves and mix until incorporated. Teaspoon mixture into prepared shells and bake approximately 25 minutes. Remove from oven and cool.
Mix 1 cup jam/preserves with 2 – 2 ½ cups peaches finely diced or chopped in blender.
Spoon about ½ – ¾ teaspoon on top of filled, baked shells. Refrigerate for at least an hour or freeze until serving.