1 cup frozen, thawed, or drained canned peach slices
1 lb deveined, peeled, medium sized shrimp
1-2 tbsp fresh cilantro minced
1 1/2 cups napa cabbage, chopped
6 corn tortillas (6 inches), warmed
Instructions
Heat salsa and peaches in a skillet over medium heat until mixture is hot. Add shrimp and cilantro and continue to cook until the shrimp is cooked (pink and no longer translucent). Place a handful of napa cabbage down the center of the tortilla, top with the shrimp and peach mixture and add additional cilantro to taste. Wrap the end and then fold over the sides of the tortilla.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/09/10/just-peachy-shrimp-tacos/