Fernandina Shrimp Fest Tacos with Mango-Pear Salsa & Apricot Basil Slaw

There’s something magical about the way Fernandina Beach comes alive during Shrimp Fest. The smell of fresh seafood, the sound of laughter echoing down Centre Street, and the sight of shrimp boats make this celebration unforgettable. Inspired by the coastal charm and bold flavors of the island, this vibrant shrimp taco recipe is to honor one of our favorite festivals — and of course, to highlight some local gourmet favorites from Olive Amelia!

These shrimp tacos are anything but ordinary. Marinated in Olive Amelia’s Basil Olive Oil and grilled to perfection, they’re paired with a sweet and tangy Mango-Pear Bean Salsa, and finished with a crisp, refreshing slaw dressed in Apricot White Balsamic Vinegar. It’s tropical, it’s colorful, and it’s the taste of Fernandina in every bite.

Ingredients:

For the Basil Shrimp:

• 1 lb. Fernandina fresh caught shrimp, peeled and deveined
• 2 Tbsp. Olive Amelia Basil Olive Oil
• Zest of 1 lime
• 1 clove garlic, minced
• Salt & pepper, to taste

For the Mango-Pear Bean Salsa:

• 1 ripe mango, diced
• 1 ripe pear, diced
• ½ c. black beans, rinsed and drained
• 2 Tbsp. red onion, finely chopped
• Juice of 1 lime
• 1 Tbsp. Olive Amelia Apricot White Balsamic Vinegar
• 1 Tbsp. fresh cilantro, chopped
• Salt to taste

For the Apricot Basil Slaw:

• 2 c. shredded purple cabbage
• ½ red bell pepper, thinly sliced
• 1 green onion, chopped
• 1 Tbsp. Olive Amelia Apricot White Balsamic Vinegar
• 1 Tbsp. Olive Amelia Basil Olive Oil
• 1 tsp honey 
• Salt & pepper, to taste

For Assembly:

• Small flour or corn tortillas
• Extra lime wedges
• Cilantro or microgreens for garnish

Instructions:

1. In a bowl, combine shrimp with Basil Olive Oil, lime zest, minced garlic, salt, and pepper. Let marinate for 20–60 minutes.

2. In a medium bowl, mix mango, pear, black beans, red onion, lime juice, Apricot White Balsamic, cilantro, and salt. Chill until ready to serve.

3. In a large bowl, combine cabbage, red bell pepper, and green onion. In a small jar or bowl, whisk together Apricot White Balsamic, Basil Olive Oil, honey, salt, and pepper. Toss with the slaw and let sit for 10–15 minutes.

4. Place shrimp directly on a preheated grill over medium-high heat. Grill for 2–3 minutes per side, until pink and slightly charred.

5. Warm tortillas. Layer with apricot slaw, grilled shrimp, and mango-pear salsa. Garnish with fresh cilantro or microgreens and serve with lime wedges.