Category: Appetizers

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Peach & Avocado Guacamole

Peach and Avocado Guacamole! 🍑🥑 Yes it’s a thing, and yes it’s delicious! Mash up an avocado, mix in some of our Beer Barreled Peach Salsa, a squeeze of lime and a pinch of salt, and suddenly you have a yummy new twist on guacamole! It’s seriously addictive and perfect for #cincodemayo or your next party.

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Peach & Avocado Guacamole

Ingredients

  • 3 Avocados
  • 1 Jar Taste of the Okanagan Beer Barreled Peach Salsa
  • 2 Limes
  • Pinch Salt

Instructions

  • Mash the Avocados in a medium bowl. Add the Taste of the Okanagan Beer Barreled Peach Salsa, the juice of 2 limes and a pinch or two of Salt. Mix, serve and enjoy!
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Mini Shrimp Tacos

These crispy bite sized tacos are a perfect addition to pretty much any party. I mean who doesn’t love mini versions of your favourite foods? Try them for Cinco De Mayo, your next game day, or even a pot luck or bbq. They’re almost as easy to make as they are to eat!

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Mini Shrimp Tacos

Course Appetizer
Cuisine Mexican
Servings 12

Ingredients

  • 12 Medium Shrimp Cleaned and de-viened
  • 2 tbsp Taste of the Okanagan South of the Border Seasoning
  • 1 tbsp Butter
  • 12 Tostitos Scoops or small tortilla chips

For the Crema

  • ½ cup Sour Cream
  • 1 tbsp Taste of the Okanagan South of the Border Seasoning

For the Slaw

  • ½ cup Cabbage thinly sliced green or red
  • 2 tbsp Carrot finely grated
  • 2 tbsp Red Onion finely diced
  • 1 tbsp Chopped Cilantro optional
  • ¼ cup Taste of the Okanagan Fiesta Pear Salsa

Instructions

  • Mix thinly sliced cabbage, carrots, onion and cilantro together in a bowl. Toss with Taste of the Okanagan Fiesta Pear Salsa. Set aside.
  • Mix sour cream and Taste of the Okanagan South of the Border Seasoning together. Set aside.
  • Melt butter in a medium saute pan. Toss shrimp with Taste of the Okanagan South of the Border Seasoning, and add to pan. Saute until shrimp turn pink. This should only take a couple of minutes, be careful not to over cook.

To Assemble

  • Find 12 of the best tortilla scoops and lay on a tray. Top each one with a little bit of slaw, one shrimp and a dollop of crema. Garnish with cilantro and serve.