Within five years of hitting grocery stores, Fair Trade Certified™ seafood has generated almost $1 million in additional funds to fishermen and seafood workers in coastal communities. Today, I’m partnering up with Fair Trade Certified™ to showcase how incredible this seafood is and bringing you a recipe for Shrimp & Potato Tacos.
Working with Fair Trade Certified™ for the past few years has always been a pleasure. Not only do I love supporting brands and businesses that support their own producers, but at the same time I learn so much on every project. Before this recipe campaign, I honestly had no idea that Fair Trade Certified™ seafood existed, much less did I know about how incredibly delicious it was!
The gorgeous shrimp I received from Del Pacifico Seafoods was incredible – sustainable, wild caught blue Mexican shrimp with the highest quality in the market. After learning about them from researching their work and jumping on the phone with them, it all made sense: To buy sustainable seafood is a way to replenish our oceans and manage our resources into the future.
So of course, I had to showcase the shrimp in a summer grilling recipe – something fun to eat but easy to put together, all enjoyed on the deck! This recipe for Shrimp & Potato Tacos showcases the grilled shrimp in a few ways. The shrimp is grilled with the peel on, and this allows for it to not only cook evenly but also retain as much moisture as possible, making for the juiciest, most delicious shrimp you’ve ever tasted. Click this link to see more recipes!
More about where this shrimp comes from: Altata Bay is home to four Fair Trade, small-scale shrimp harvesting cooperatives. Fishermen who comprise these cooperatives voted as a group to put part of their Community Development Funds toward multiple bay clean-ups, including underwater clean-up by local certified divers and shoreline clean-up with help from the entire community and local schools.
Fair trade certification empowers small-scale fishermen by rewarding honest, generations-old fishing practices while also funding safety equipment and educational supplies to help adapt to competitive, sustainable practices.
At the end of the day, families wait on the docks for fishermen to return home with their catch. The docks gradually crowd with fishermen discussing their fishing spots, where they found success, where they didn’t. By comparing findings, they’ll know where to go tomorrow. This sense of communality is simply the way of life on the Bay.
Today, over 6,000 fishermen and seafood workers are directly benefiting from fair trade certification.
Wondering what markets & grocery stores you can find Fair Trade Certified™ seafood? Safeway is one of them! Together with Fair Trade Certified™, they have launched the world’s first fair trade certified seafood. Read more about it here.
- 4-5 pounds fair trade, Mexican shrimp defrosted
- 2 pounds potatoes, sliced into wedges
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- To serve:
- Warmed flour tortillas
- Creamy guacamole
- Pico de Gallo
- Fresh Cilantro
- Cotija Cheese, crumbled
- Black beans
- Fair trade Jasmine Rice
- Lime, cut into wedges
- Light the grill and allow it to get hot. In a large bowl toss the potatoes with the olive oil and spices to coat evenly. Wrap in foil and make into a packet and roast on top of the grill until golden brown and tender, about 30-45 minutes, depending on size of potato wedges.
- Keep the shrimp on ice if it’s a hot, summer day. Drizzle the shrimp with a bit of olive oil and place on grill, and grill on each side, about 3-4 minutes, depending on size of shrimp.
- To serve, peel the warm shrimp and layer all the ingredients on a warmed tortilla: guacamole, spiced roasted potatoes, pico, cilantro, shrimp, cotija cheese, black beans, and serve alongside fair trade jasmine rice.