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
Scale
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.
