Description
Flavorful grilled shrimp tacos topped with a fresh, sweet and spicy peach salsa, all wrapped in warm tortillas for a perfect summer meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 cup ripe peaches, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, finely minced
- 1 tablespoon lime juice
- 1 cup shredded red cabbage
- 1/4 cup sour cream or Greek yogurt (optional)
- Lime wedges, for serving
Instructions
- Preheat grill to medium-high heat.
- In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
- Thread shrimp onto skewers and grill for 2–3 minutes per side, or until pink and opaque. Remove from heat.
- In a separate bowl, combine diced peaches, red onion, cilantro, jalapeño, and lime juice to make the salsa. Stir gently and set aside.
- Warm the corn tortillas on the grill or in a dry skillet until pliable.
- Assemble tacos by adding grilled shrimp to each tortilla, topping with shredded cabbage and peach salsa.
- Drizzle with sour cream or Greek yogurt if desired and serve with lime wedges.
Notes
- Use fresh, ripe peaches for the best flavor and sweetness.
- Adjust jalapeño quantity to control spice level.
- Shrimp cook quickly—avoid overcooking to keep them tender.
- Flour tortillas may be substituted if preferred.
- For a dairy-free option, omit sour cream or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 180mg
