These grilled shrimp tacos are a summer dinner that delivers on every level. The shrimp cook in about five minutes, the peach and avocado salsa comes together in one bowl while the grill heats up, and the quick-pickled red onions add a tangy crunch that ties everything together. Corn tortillas get a quick char on the grill, and the whole meal is on the table in about 35 minutes without breaking a sweat.
What makes this recipe work so well is the contrast between the savory, spiced shrimp and the sweet, bright salsa. Fresh summer peaches are at their best right now, and they do not need much help to shine. Serve with lime wedges and extra pickled onions on the side, and you have a complete, high-protein dinner that feels like something special on a regular Tuesday night.
Nutrition
328 Calories | 4g Fat | 41g Carbohydrates | 27g Protein | 5g Fiber
Per Serving
Serves 4
Ingredients
- Quick-Pickled Red Onions:
- 1/2 medium red onion, thinly sliced
Juice of 1 1/2 limes - Kosher salt, to taste
- Peach Avocado Salsa:
- 1 large ripe peach, pitted and diced
- 1/2 small avocado, pitted and diced (about 2 oz), ripe but still firm
- 2 Tbsp finely chopped fresh cilantro
- Juice of 1/2 lime
- 1/4 tsp chili powder
- Kosher salt, to taste
- Grilled Shrimp:
- 1 1/2 lbs jumbo raw shrimp, shelled and deveined
- Olive oil spray
- 1 tsp tajin
- 1/4 tsp kosher salt
- 1/8 tsp cayenne pepper
- For Serving:
- 8 (6-inch) corn tortillas
- Lime wedges
Directions
- Soak the skewers. If using wooden skewers, soak in water for at least 20 minutes to prevent burning. Metal skewers or an outdoor grill basket can be used to skip this step.
- Make the pickled onions. In a small bowl, combine the sliced red onion, juice of 1 1/2 limes, and a generous pinch of salt. Toss to coat and set aside to pickle while you prepare the other components, stirring occasionally.
- Make the peach salsa. In another small bowl, combine the diced peach, avocado, cilantro, juice of 1/2 lime, and chili powder. Season generously with salt, toss to combine, and set aside.
Preheat the grill to medium-high heat and spray the grates with oil. - Season the shrimp. Pat the shrimp dry with a paper towel, then lightly spray with olive oil spray. Season evenly with tajin, kosher salt, and cayenne pepper. Thread the shrimp onto doubled skewers, leaving enough room at the base to grip and flip them.
- Grill the shrimp. Place the skewers on the prepared grill and cook for 2 to 3 minutes per side until the shrimp are pink, opaque, and firm. Transfer to a plate.
- Char the tortillas. Place the corn tortillas directly on the grill and cook for about 1 minute per side until lightly charred and pliable.
- Assemble and serve. Remove the shrimp from the skewers and divide evenly among the 8 tortillas. Top each with a heaping spoonful of peach salsa and a few pickled onions. Serve with lime wedges and extra pickled onions on the side.
Pro-Tips
- Dried cranberries can be swapped in (macros will vary).
- Store baked or raw (pre-portioned) for convenience.
- Enjoy hot, pack them up for a week, or freeze them for quick prep later.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
