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Grilled Shrimp Tacos with Peach Salsa

Grilled Shrimp Tacos with Peach Salsa

5 from 13 votes
These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to bring summer to your dinner table!
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 4 servings
Course: Dinner, main dish
Cuisine: mexican inspired

Equipment

  • 8 long wooden skewers or use metal skewers to save time

Ingredients

  • 1/2 medium red onion (thinly sliced)
  • Juice of 2 limes (plus wedges for serving)
  • Kosher salt and freshly ground pepper
  • 1 large ripe peach (pitted and diced)
  • 1/2 small avocado (pitted and diced (2 oz) ripe but still somewhat firm )
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon tajin
  • 1/4 teaspoon chili powder (divided)
  • olive oil spray
  • 1 1/2 pounds jumbo raw shrimp (shelled and deveined (weight after peeling))
  • 1/4 teaspoon kosher salt (plus more for salsa)
  • 1/8 teaspoon cayenne pepper
  • 8 6-inch corn tortillas

Instructions

  • If using wooden skewers, soak the skewers in water for at least 20 minutes and up to 1 hour to prevent them from burning. (You can skip the sticks and use an outdoor grill basket or an indoor grill pan).
  • For the onions: In a small bowl, combine the onion, juice from 1 1/2 limes, and a large pinch of salt. Toss to combine and let the mixture pickle while you prepare the other ingredients, stirring occasionally.
  • For the salsa: In another small bowl, combine the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice from the remaining lime half. Sprinkle generously with salt and toss to combine. Make sure it's well-seasoned, then set aside.
  • Preheat the grill, a grill basket or a grill pan to medium-high heat and spray with oil.
  • Pat the shrimp dry and spray with oil. Season with 1 teaspoon tajin, 1/4 teaspoon kosher salt and cayenne pepper. Thread the shrimp onto doubled skewers (if using), leaving enough room to hold onto the end to flip them.
  • Add the shrimp to the prepared grill and grill for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer the shrimp to a plate to cool while you char the tortillas on the grill, about 1 minute per side until slightly charred.
  • To assemble, remove the shrimp from the skewers and divide equally among the tortillas. Top with a heaping spoonful of salsa, a few pickled onions, and serve, with lime wedges and extra pickled onions on the side.

Nutrition

Serving: 2tacos, Calories: 296kcal, Carbohydrates: 41g, Protein: 27g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 182mg, Sodium: 220mg, Fiber: 5g, Sugar: 14g
- WW Points: 6