If you are ready to impress your taste buds with a burst of fresh flavors and a perfect balance of spicy, sweet, and tangy, this Tasty Grilled Shrimp Tacos with Peach Salsa Recipe is exactly what you need. Imagine succulent, marinated shrimp grilled to perfection, paired with a vibrant and juicy peach salsa that adds a delightful twist to the classic taco experience. This dish is not only colorful and inviting but also easy to put together, making it an ideal choice for weeknight dinners or casual get-togethers where you want to wow your guests without spending hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating layers of flavor, texture, and color that make these tacos so irresistible. From the smoky spices that coat the shrimp to the fresh zestiness of lime juice and the sweet peach chunks, all elements work in harmony to bring this dish alive.
- 1/2 red onion (thinly sliced into 1/8-inch half-moons): Adds a crisp bite and subtle pungency that complements the sweetness of the salsa.
- 2 limes juice: The natural acidity brightens flavors and keeps the ingredients fresh.
- Salt: Essential for enhancing every other flavor in the dish.
- 1 peach (diced into 1/2-inch pieces): Brings juicy sweetness and a tender texture that balances the spice.
- 1/2 avocado: Adds creamy richness to soften the heat and provide a wonderful texture contrast.
- 2 tbsp cilantro: Offers vibrant herbal notes that elevate the salsa brilliantly.
- 1/2 tsp chili powder: Infuses smoky warmth; McCormick is preferred for its consistent heat.
- 1/4 tsp ground cumin: Delivers an earthy undertone that complements the shrimp seasoning.
- 1.5 lb shrimp (peeled and deveined with tails removed): The star protein that grills quickly and carries all the spices beautifully.
- 1.5 tsp Tajín: A tangy, mildly spicy seasoning that adds a unique Mexican flair.
- 1/4 tsp salt: Salt brings out the natural flavors of the shrimp.
- 1/8 tsp cayenne pepper: For a touch of heat that wakes up the palate.
- Olive oil spray: To keep shrimp moist on the grill without adding too much oil.
- 8 corn tortillas: I always use Guerrero white corn tortillas for their authentic taste and soft texture.
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, avocado chunks, and cilantro in a bowl. Add the juice of 2 limes and a pinch of salt, stirring gently to marry the flavors without mashing the avocado too much. This salsa is the vibrant heart of your tacos, offering juicy sweetness and fresh brightness.
Step 2: Season the Shrimp
In a larger bowl, toss the peeled and deveined shrimp with chili powder, ground cumin, Tajín, salt, cayenne pepper, and the juice of half a lime. Let this marinade sit for about 10 minutes so the spices can infuse the shrimp, balancing heat with citrus.
Step 3: Preheat and Oil the Grill
While the shrimp marinates, preheat your grill to medium-high heat. Spray the grill grates lightly with olive oil spray to prevent sticking, ensuring the shrimp cooks evenly and gets those beautiful grill marks.
Step 4: Grill the Shrimp
Place the shrimp onto the hot grill and cook for about 2 to 3 minutes per side until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery quickly. Once done, remove them from the grill and set aside.
Step 5: Warm the Tortillas
Warm your corn tortillas on the grill for just a few seconds on each side. Soft, warm tortillas are essential for that perfect bite, providing a tender but sturdy base to hold all the delicious fillings.
Step 6: Assemble the Tacos
Layer the grilled shrimp onto each tortilla, spoon generous amounts of the peach salsa over the top, and add any extra cilantro or lime wedges for garnish. Each bite should be a delightful mix of smoky, spicy, sweet, and fresh.
How to Serve Tasty Grilled Shrimp Tacos with Peach Salsa Recipe
Garnishes
Simple garnishes like extra chopped cilantro, thin slices of radish, or a light drizzle of Mexican crema can add texture, creaminess, and a pop of color to your shrimp tacos. A wedge of lime on the side is essential for squeezing just before eating to enhance that fresh citrus punch.
Side Dishes
Your shrimp tacos pair beautifully with light and refreshing sides like Mexican street corn salad, a crisp cabbage slaw, or a zesty black bean and corn salad. These sides keep the meal balanced and uphold the dazzling flavor profile without overpowering the main dish.
Creative Ways to Present
For a fun twist, serve these tacos on a colorful platter with small bowls of peach salsa and guacamole so everyone can customize their own. Or, create a vibrant taco bar with complementary toppings like pickled jalapeños, shredded cheese, and hot sauce to keep your guests engaged and excited.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled shrimp and peach salsa separately in airtight containers in the refrigerator. This helps maintain the salsa’s fresh texture and prevents the shrimp from becoming soggy. Leftover tortillas should be wrapped tightly in foil or plastic wrap.
Freezing
While shrimp can be frozen raw, it’s best to grill and freeze without salsa. The shrimp can be stored in a freezer-safe bag for up to three months. Freeze the peach salsa separately if you like, though the texture of the peach and avocado might become mushy upon thawing.
Reheating
To reheat shrimp, use a quick sear in a hot skillet or a brief bake in the oven to prevent overcooking. Warm tortillas gently in a dry skillet or microwave. Always add fresh salsa after reheating to keep the flavors bright and fresh.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating to get the best texture and flavor when grilling.
What can I substitute for Tajín if I don’t have it?
If Tajín isn’t available, you can use a mix of chili powder, a pinch of salt, and a little lime zest to mimic the tangy, mildly spicy punch it provides.
Are these tacos very spicy?
This recipe has a mild to moderate heat level, thanks to the chili powder and cayenne. You can adjust the cayenne to suit your spice preference or omit it for a gentler flavor.
Can I prepare the peach salsa ahead of time?
Yes, but it’s best to add the avocado last minute to prevent browning. The salsa’s flavors improve slightly after resting for 30 minutes in the fridge.
What’s the best way to warm corn tortillas?
The best method is to warm them on a dry skillet or directly on the grill for a few seconds each side until soft and pliable but not crispy. Wrapping them in a clean cloth afterward helps keep them warm.
Final Thoughts
When you crave a meal that’s fast, fresh, and absolutely bursting with flavor, the Tasty Grilled Shrimp Tacos with Peach Salsa Recipe is a total winner. It’s an effortless way to bring vibrant summertime vibes to your table no matter the season, impressing friends and family alike. Trust me, once you try these tacos, they’ll become your new go-to for a spectacular yet simple dinner. Happy grilling!
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Tasty Grilled Shrimp Tacos with Peach Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Description
Enjoy these flavorful grilled shrimp tacos topped with a fresh and vibrant peach salsa. Perfectly seasoned shrimp are quickly grilled to tender perfection and served on warm corn tortillas with a juicy salsa combining ripe peaches, creamy avocado, and zesty lime juice. This easy 35-minute recipe makes a refreshing, healthy, and satisfying meal ideal for summer gatherings or a weeknight dinner.
Ingredients
Shrimp and Seasoning
- 1.5 lb shrimp, peeled and deveined with tails removed
- 1.5 tsp tajin seasoning
- 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 tbsp + 0.5 lime juice)
- 1/2 tsp chili powder (preferably McCormick for consistent heat)
- 1/4 tsp ground cumin
- Salt to taste
Tortillas
- 8 corn tortillas (Guerrero white corn tortillas recommended)
Instructions
- Prepare the Peach Salsa: In a mixing bowl, combine the diced peach, diced avocado, thinly sliced red onion, cilantro, 1.5 tablespoons of lime juice, chili powder, ground cumin, and salt. Gently toss all ingredients together to ensure even distribution of flavors. Set aside to allow the salsa to marinate and meld.
- Season the Shrimp: In a separate bowl, mix the shrimp with tajin seasoning, salt, and cayenne pepper. Spray a grill pan or outdoor grill with olive oil spray to prevent sticking. Toss the shrimp in the seasoning until well coated.
- Grill the Shrimp: Preheat the grill or grill pan over medium-high heat. Once hot, cook the seasoned shrimp for approximately 2-3 minutes per side until they turn opaque and slightly charred. Remove from heat immediately to avoid overcooking.
- Warm the Tortillas: On the grill or stovetop, warm the corn tortillas for about 30 seconds on each side until soft and pliable but slightly toasted.
- Assemble the Tacos: Lay the warm tortillas flat and distribute the grilled shrimp evenly among them. Spoon generous amounts of peach salsa over the shrimp. Optionally, squeeze the remaining 0.5 lime juice over the assembled tacos for an extra citrusy kick.
- Serve Immediately: Serve the shrimp tacos fresh for optimal flavor and texture. These pair well with a light side salad or Mexican rice for a complete meal.
Notes
- Ensure shrimp are not overcooked to maintain tender texture.
- Use fresh, ripe peaches for the best flavor in the salsa.
- Guerrero white corn tortillas are recommended for authentic taste but any good-quality corn tortillas will work.
- Tajin seasoning adds a tangy, spicy flavor that complements the shrimp perfectly; if unavailable, substitute with chili powder and lime zest.
- Adjust cayenne pepper amount to control heat level.
- The salsa can be made 15 minutes ahead and refrigerated to let the flavors meld.
