TACO TUESDAY | Rosemary Citrus Shrimp Tacos


  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined and tails removed
  • 12.4 ounces Robert Rothschild Farm Rosemary Citrus & Pepper Sauce
  • 8 flour tortillas
  • 8-1/2 ounces fresh cole slaw mix
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 avocado, sliced


  1. In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer and cook for two minutes until pink.
  2. Flip shrimp and cook for an additional 2-3 minutes until shrimp is pink and flesh is opaque.
  3. Stir in 1 cup of Rosemary Citrus & Papper Sauce and warm through. Remove from heat.
  4. Assemble tacos by topping a tortilla with cole slaw, pepper strips, avocado slices and shrimp.
  5. Top with additional Rosemary Citrus & Pepper Sauce, if desired.