In a bowl combine, shrimp and blackening season. Heat a sauté pan on medium-high heat. Place the grape seed oil in the pan let it heat for one minute then add in the shrimp. Saute the shrimp for 3-5 minutes, stirring occasionally. Once the shrimp is pink in color, remove from the heat and set to the side.
Prep all of your toppings for the taco's. Julienne slice the jicama and carrots, chop the spinach and thinly slice the avocado. Warm the flour tortillas just before serving (you can do this in the microwave in a damp paper towel for 15 seconds).
Place a flour tortilla on a plate, layer with julienne jicama and carrots, chopped spinach, 3 cooked shrimp, sliced avocado, and a tablespoon of peach salsa. Sprinkle cilantro on top if desired. Repeat until you've made all the tacos.
Calories: 222kcal | Carbohydrates: 21g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 114mg | Sodium: 765mg | Potassium: 353mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1331IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg