Description
These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to bring summer to your dinner table!
Equipment
8 long wooden skewers or use metal skewers to save time
Ingredients
1/2medium red onion, thinly sliced
Juice of 2 limes, plus wedges for serving
Kosher salt and freshly ground pepper
1largeripe peach, pitted and diced
1/2smallavocado, pitted and diced (2 oz) ripe but still somewhat firm
2tablespoonsfinely chopped fresh cilantro
1teaspoontajin
1/4teaspoonchili powder, divided
olive oil spray
1 1/2poundsjumbo raw shrimp, shelled and deveined (weight after peeling)
1/4teaspoonkosher salt, plus more for salsa
1/8teaspooncayenne pepper
8 6-inchcorn 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.
Last Step:
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Nutrition
Serving: 2tacos, Calories: 296kcal, Carbohydrates: 41g, Protein: 27g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 182mg, Sodium: 220mg, Fiber: 5g, Sugar: 14g
