Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • ¼ Cup Sweet Chili Sauce
  • 1/8 Cup Kikkoman Teriyaki Marinade & Sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Sriracha Hot Sauce
  • 1 Teaspoon sesame oil
  • 1 lb Jumbo shrimp washed, deveined, patted dry
  • 2 Cans California Cling Peach Halves, drained (cut in half)
  • 6 Whole Fresno chilis (or jalapeños)
  • 6 Corn or flour tortillas
  • 12 Skewers – soaked in water for 10 mins
  • Toppings: Sliced Iceberg lettuce, Sriracha mayonnaise, chopped avocados and fresh sliced jalapeños, sliced limes, fresh chopped cilantro


  1. To make the marinade mix the first 5 ingredients in a small bowl. Place cleaned and dried shrimp in a large zip lock baggie, add the marinade, zip it closed and gently mix around to coat the shrimp. Let sit for approximately 15 minutes.
  2. Heat the BBQ to medium high.
  3. Using 2 skewers, alternate shrimp, peaches and chilis on skewers. Cook each side 2-3 minutes or until shrimp is fully cooked.
  4. Heat tortillas and assemble your tacos, adding your favorite toppings.
Makes approximately 6 tacos