Grilled Shrimp Tacos with Peach Salsa
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
296 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Grilled Shrimp Tacos with Peach Salsa
Description
This recipe features jumbo peeled and deveined shrimp marinated with tajin seasoning, cayenne, kosher salt, and a light oil spray before grilling over medium-high heat. The shrimp are threaded onto skewers for quick, even cooking and flipping. Red onions are lightly pickled in lime juice and salt to mellow their bite and add brightness.
The peach salsa mixes diced ripe peach, avocado, cilantro, chili powder, lime juice, and salt, creating a fresh and creamy accompaniment. The tacos are assembled in warm 8-inch corn tortillas with the grilled shrimp, peach salsa, and pickled onions for balanced layers of flavor and texture.
These tacos make a vibrant, summery meal with a combination of sweet, spicy, and tangy elements. They suit casual dining and pair well with light sides like a green salad or black beans.
Ingredients
- 1/2 medium red onion thinly sliced
- lime juice plus wedges for serving, juice of 2 limes
- kosher salt freshly ground
- black pepper freshly ground
- 1 large peach pitted and diced, ripe
- 1/2 small avocado (pitted and diced (2 oz) ripe but still somewhat firm )
- 2 tablespoons cilantro finely chopped, fresh
- 1 teaspoon tajin seasoning
- 1/4 teaspoon chili powder (divided)
- olive oil spray form
- 1 1/2 pounds Shrimp shelled and deveined (weight after peeling, jumbo, raw
- 1/4 teaspoon kosher salt (plus more for salsa)
- 1/8 teaspoon cayenne pepper
- 8 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 296kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 182mg | 61% |
| Sodium | 220mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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