If you’re craving something vibrant, fresh, and bursting with flavor, then this Tasty Grilled Shrimp Tacos with Peach Salsa Recipe is your new best friend in the kitchen. Imagine perfectly seasoned, smoky shrimp grilled to juicy perfection paired with a sweet and tangy peach salsa that brings a delightful freshness to every bite. This recipe balances the spicy, citrusy, and sweet elements so beautifully that it’s hard not to fall in love instantly. It’s a fun, colorful dish that’s as perfect for a casual weeknight dinner as it is for impressing guests at a summer barbecue.
Ingredients You’ll Need
What makes this dish so special is how simple, well-chosen ingredients come together to create layers of flavor and texture. Each element plays a crucial role, whether it’s adding the perfect amount of heat, freshness, or a pop of color that makes the taco as beautiful as it is delicious.
- 1/2 red onion (thinly sliced into 1/8-inch half-moons): Adds a subtle sharpness and crunch that balances the soft textures.
- 2 limes (juice): The lime juice brightens the shrimp and salsa, giving everything a zesty kick.
- Salt: Essential for enhancing all the other flavors and seasoning the shrimp perfectly.
- 1 peach (diced into 1/2-inch pieces): Provides natural sweetness and juiciness while maintaining a pleasant texture in the salsa.
- 1/2 avocado: Adds a creamy, buttery contrast that smooths out the heat.
- 2 tbsp cilantro: Fresh herbaceous notes that bring vibrancy and aroma.
- 1/2 tsp chili powder: A mild heat that complements rather than overpowers the other flavors; McCormick brand recommended.
- 1/4 tsp ground cumin: Earthy warmth enhancing the overall seasoning profile.
- 1.5 lb shrimp (peeled, deveined, tails removed): The star of the dish, juicy and perfect for grilling.
- 1.5 tsp TajÃn: Adds a tangy, chili-lime seasoning to the shrimp for an extra layer of flavor.
- 1/8 tsp cayenne pepper: Just enough to give a gentle kick without overwhelming the palate.
- Olive oil spray: To lightly grease the grill for sweet char and texture on the shrimp.
- 8 corn tortillas (Guerrero white corn tortillas preferred): Soft, slightly sweet bases that hold all the goodness without overpowering the flavors.
How to Make Tasty Grilled Shrimp Tacos with Peach Salsa Recipe
Step 1: Prepare the Peach Salsa
Start by combining the diced peach, thinly sliced red onion, cilantro, a squeeze of lime juice, and a pinch of salt in a bowl. This fresh salsa is a refreshing contrast to the smoky shrimp and should be allowed to sit for at least 10 minutes to let the flavors marry beautifully. The peach’s natural sweetness softens the bite of the onion, while cilantro lifts every bite with herby brightness.
Step 2: Season the Shrimp
In a medium bowl, toss the peeled and deveined shrimp with TajÃn, chili powder, cumin, cayenne pepper, salt, and a bit of lime juice. This spice blend creates a warm, tangy, and slightly spicy crust when grilled that pairs perfectly with the sweetness of the peach salsa. Ensure the shrimp is evenly coated for consistent flavor.
Step 3: Grill the Shrimp
Preheat your grill to medium-high and lightly spray with olive oil to prevent sticking. Arrange the shrimp in a single layer and grill for 2-3 minutes per side until they turn pink and develop those beautiful char marks. Avoid overcooking so the shrimp stay tender and juicy. The smoky grill flavor is what turns these tacos into something truly special.
Step 4: Warm the Tortillas
While the shrimp cooks, warm the corn tortillas directly on the grill or in a hot skillet until they are pliable and slightly toasted. This step not only improves the texture but also adds a subtle smoky aroma that complements the other ingredients perfectly.
Step 5: Assemble Your Tasty Grilled Shrimp Tacos with Peach Salsa Recipe
Layer the warm tortillas with grilled shrimp, a generous scoop of peach salsa, and slices of creamy avocado. You can finish with a quick squeeze of lime and a sprinkle of extra cilantro for that fresh, punchy finish. Each bite should be a perfect harmony of spicy, sweet, smoky, and creamy flavors.
How to Serve Tasty Grilled Shrimp Tacos with Peach Salsa Recipe
Garnishes
Top your tacos with extra cilantro leaves, thin slices of red onion, and a light drizzle of crema or sour cream to balance the heat with creaminess. A few thin lime wedges on the side provide that much-loved citrus zing right at the table.
Side Dishes
Serve these tacos alongside a crisp cabbage slaw or a simple black bean salad to add crunch and extra flavor variety. Mexican street corn (elote) also makes a wonderful side with its smoky, cheesy, and slightly spicy profile that complements the shrimp beautifully.
Creative Ways to Present
For a fun twist, present the shrimp tacos on a colorful platter lined with banana leaves or decorate the plate with edible flowers for a pretty, festive vibe. You can also offer a customizable taco bar where everyone adds their own salsa, avocado slices, and garnishes for an interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Keep leftover grilled shrimp and peach salsa separate in airtight containers refrigerator for up to 2 days. This separation helps maintain the integrity of the salsa and prevents the shrimp from becoming soggy.
Freezing
While shrimp can be frozen after cooking, the texture might suffer slightly upon reheating, so it’s best to enjoy this Tasty Grilled Shrimp Tacos with Peach Salsa Recipe fresh. If you must freeze, freeze shrimp and salsa separately, and thaw overnight in the fridge.
Reheating
Gently reheat shrimp in a skillet over low heat or in the microwave until just warm to avoid overcooking. Avoid reheating the peach salsa; serve it cold to preserve its fresh, bright flavors.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well—just thaw completely and pat dry before seasoning and grilling to ensure they cook evenly and get a nice char.
Is this recipe very spicy?
The spice level is mild and can be adjusted easily by changing the amount of cayenne pepper or chili powder; it has a balanced warmth without overwhelming heat.
Can I substitute the peach with another fruit?
Absolutely! Mango, pineapple, or even nectarines make delicious alternatives that bring sweetness and texture to the salsa.
What’s the best way to reheat the tacos?
Reheat the shrimp gently in a skillet and warm the tortillas separately. Add the salsa fresh when assembling for the best results.
Can these tacos be made gluten-free?
Yes, using corn tortillas (like Guerrero white corn tortillas) ensures this recipe is naturally gluten-free and safe for those with gluten sensitivities.
Final Thoughts
This Tasty Grilled Shrimp Tacos with Peach Salsa Recipe is such a joy to make and even more delightful to eat. It brings together freshness, spice, and a hint of sweetness in a wonderfully easy way that feels special every time. I can’t recommend it enough for your next meal—grab those shrimp and peaches, and get grillin’!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
This recipe features flavorful grilled shrimp tacos topped with a fresh and vibrant peach salsa. The combination of juicy shrimp seasoned with chili powder, cumin, and tajin seasoning, paired with a sweet and tangy peach and avocado salsa, makes for a delicious and healthy meal perfect for summer or any time you crave a fresh twist on classic tacos.
Ingredients
Shrimp and Seasoning
- 1.5 lb shrimp (peeled and deveined with tails removed)
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1.5 tsp tajin
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- Olive oil spray
Peach Salsa
- 1 peach (diced into 1/2-inch pieces)
- 1/2 avocado (diced)
- 1/2 red onion (thinly sliced into 1/8-inch half-moons)
- 2 tbsp cilantro (chopped)
- 2 limes (juiced; divided as 1.5 limes for salsa and 0.5 lime for shrimp marinade)
- Salt (to taste)
Tortillas
- 8 corn tortillas (preferably Guerrero white corn tortillas)
Instructions
- Prepare the Peach Salsa: In a medium bowl, combine the diced peach, diced avocado, thinly sliced red onion, and chopped cilantro. Add the juice of 1.5 limes and a pinch of salt. Stir gently to mix all ingredients without mashing the avocado. Set aside to allow the flavors to meld.
- Season the Shrimp: In another bowl, toss the peeled and deveined shrimp with the juice of 0.5 lime, chili powder, ground cumin, tajin, salt, and cayenne pepper until evenly coated. Let it marinate for about 10 minutes to absorb the spices.
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat. Lightly spray the grill grates or pan with olive oil spray to prevent sticking.
- Grill the Shrimp: Place the marinated shrimp on the hot grill and cook for about 2-3 minutes per side or until the shrimp are pink, opaque, and slightly charred. Remove from grill and keep warm.
- Warm the Tortillas: While grilling the shrimp, warm the tortillas on the grill or in a dry skillet over medium heat for about 30 seconds to 1 minute per side until pliable and slightly toasted.
- Assemble the Tacos: Place a few grilled shrimp on each warm tortilla. Top with a generous spoonful of peach salsa. Optionally, add extra cilantro or a squeeze of lime for garnish.
- Serve: Serve the shrimp tacos immediately while warm. Enjoy with your favorite sides or a fresh salad.
Notes
- For best results, use fresh, ripe peaches to enhance the sweetness of the salsa.
- You can substitute corn tortillas with flour tortillas if preferred.
- If you don’t have a grill, a grill pan or stovetop skillet works well for cooking the shrimp.
- Adjust the amount of cayenne pepper according to your spice tolerance.
- These tacos are best served fresh but leftovers can be stored in the fridge for up to 1 day; reheat shrimp gently to avoid toughness.
