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Chenin Blanc + Viognier

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Grilled Shrimp TacosGrilled Shrimp Tacos with Avocado-Pineapple Salsa

The zesty tropical-fruit flavors in this dish find an aromatic echo in our lively Chenin Blanc + Viognier.

Serves four

Ingredients:

1 1/2 pounds prawns, peeled and deveined

4 teaspoons grated lime zest/divided

1 teaspoon ground coriander

2 tablespoons canola or other neutral oil    

Salt

4 cups thinly sliced green cabbage

3 scallions, thinly sliced

1/3 cup roughly chopped fresh cilantro

1 cup diced pineapple

¼ cup minced red onion

1 jalapeño chile, seeded and minced

2 tablespoons lime juice

2 avocados, halved, pitted, peeled, and diced

2 tablespoons chopped fresh mint

Corn tortillas

Lime wedges

Instructions:

In a medium bowl, combine the prawns, 2 teaspoons of the lime zest, ground coriander, and canola oil. Season with salt to taste and toss to coat. Refrigerate. This step can be done up to 2 hours ahead.

To make the slaw, in a medium bowl, combine the cabbage, scallions, and cilantro. Refrigerate until needed.

To make the salsa, in a medium bowl, combine the pineapple, red onion, jalapeño, and lime juice. Gently fold in the avocados and mint. Season with salt to taste.

Prepare a grill for cooking over medium-high heat.

Thread the prawns onto four 10- to 12-inch skewers (if using wood skewers, soak them in water for 30 minutes before grilling). Grill, turning once, until the shrimp are just cooked through, about 4 minutes total. Meanwhile, warm the tortillas on the other side of the grill until toasted, 1 to 2 minutes.

Serve the prawns on the tortillas, accompanied with the salsa, slaw, and lime wedges.

DISCOVER THE EXTRAORDINARY FLAVORS OF CB+V

Aromas of summer jasmine, honeyed pears, and chai spice lead to flavors of succulent tropical fruits like guava, papaya, and kiwi, complemented by melons, fresh apples, and lemon-lime. Crisp and refreshing as an aperitif or mixed as a cocktail. Enjoy with almost any cuisine. CB+V is always Better Together with friends.

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BRIGHT

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VIBRANT