Roasted Chile & Honey Salsa with Shrimp

From the Executive Kitchens at Stello Foods



  • 1 (16 oz) bottle Roasted Chile & Honey Salsa
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 springs cilantro for garnish
  • 2 limes, cut into wedges


Heat stovetop or outdoor grill to medium-high. Add Roasted Chile & Honey Salsa to a large bowl. Add the shrimp, toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon Roasted Chile & Honey Salsa on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. 
Serve 2 tacos per person, with a lime wedge on the side.