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

  • ⅛ cup Kikkoman teriyaki marinade and sauce

  • 2 Tbsp soy sauce

  • 1 Tbsp sriracha hot sauce

  • 1 tsp sesame oil

  • 1 lb jumbo shrimp washed, deveined, pat dry

  • 2 (15 oz) cans California Cling Peach halves, strained

  • 6 whole Fresno chili peppers (or jalapeños)

  • 6 corn tortillas (or flour tortillas)

  • 12 wooden skewers, soaked in water for 15 minutes

Toppings Suggestions:

  • Iceberg lettuce or cabbage, sliced

  • Sriracha mayonnaise

  • Avocado, chopped

  • Fresh lime

  • Fresh cilantro, chopped

  • Fresh radish, sliced


  1. To make the marinade, mix the first 5 ingredients in a small bowl. Place clean, dried shrimp in a large zip lock bag, add the marinade, zip it closed and gently mix around to coat the shrimp. Let sit for approximately 20 minutes.

  2. Preheat the barbecue to medium high.

  3. To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer. Alternate with the shrimp, peaches and chili peppers. Cook each side 2-3 minutes or until shrimp is fully cooked.

  4. Remove food from skewers, cut peaches into 1-inch chunks and slice the peppers.

  5. Heat tortillas and assemble tacos, add your favorite toppings!

Makes about 6 tacos