Tajín Shrimp Tacos with Peach Salsa – Summer Dinner for Two

These Tajín Shrimp Tacos with Peach Salsa are a little sweet, a little spicy, and totally doable even on a busy weeknight. They're perfect for summer when peaches are in season and you're craving something fresh but still filling. I season the shrimp with Tajín, which adds a zesty kick that plays perfectly with the juicy sweetness of the salsa.

Why You'll Love This Recipe

These tacos hit that perfect balance of sweet and spicy, fresh and filling. They take just 20 minutes from start to finish, and they're easy to make even in a small RV kitchen. The Tajín-spiced shrimp cook fast in one pan, and the peach salsa comes together in one bowl. It's one of those meals that looks impressive but couldn't be simpler.

If you're already grilling, you can cook the shrimp on skewers outside. But if you're inside or parked somewhere hot, a quick skillet on the stove gets the job done just as well.

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

For the Shrimp:

• Shrimp - I used large peeled and deveined shrimp.

• Tajín - This chili-lime seasoning gives the shrimp a bright, citrusy kick without needing a full spice cabinet.

• Salt

• Olive oil - For cooking. Avocado oil would work too.

For the Peach Salsa:

• Peach - Ripe but still firm, so it holds its shape.

• Avocado - Adds a creamy contrast to the sweet fruit and spicy shrimp.

• Red onion - Finely chopped for just enough bite.

• Jalapeño - Remove the seeds if you want it mild.

• Fresh cilantro - Optional, but recommended.

• Lime juice - For acidity and to bring it all together. Zest the lime first. The oils from the zest add tons of flavor.

• Salt - Just a pinch brings out the sweetness in the peaches.

Optional Extras:

• Crema - Or sour cream thinned with a little lime juice.

• Crumbled queso fresco - Salty, creamy, and totally optional.

• Pickled Red Onions

Step-by-Step Instructions

Make the salsa
Dice the peach and avocado, then finely chop your onion, jalapeño, and cilantro, and zest your lime. Stir everything together in a small bowl with the lime juice and a little salt. Let it sit while you cook the shrimp-this gives the flavors time to meld.

Cook the shrimp
Toss the shrimp with Tajín and a pinch of salt. Heat a little olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and just starting to crisp on the edges.

Assemble the tacos
Warm up your tortillas (on a skillet or right over the flame if you're feeling bold). Pile on the shrimp, spoon over that peach salsa, and top with pickled onions, crumbled queso fresco, or a drizzle of crema if you like.

Make-Ahead Tips

• The peach salsa can be made a few hours in advance-just keep it chilled.

• Shrimp can be pre-seasoned and stored in the fridge until you're ready to cook.

• Tortillas reheat well on a skillet or right over a flame for a little char.

Serving Suggestions

These shrimp tacos are great on their own, but if you want to turn them into more of a meal, serve them up with some chips and guac, a scoop of Mexican rice, or a side of Elote. You could even make a little taco bar if you're feeding a group. And if you've got the time, try using homemade flour tortillas-they really do make a difference.

Cooking for two

For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook. 

Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved. 

That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.

This recipe, however, is super flexible. Just double or triple the ingredients if you're cooking for a crowd. It's one of those easy wins that works whether you're sharing dinner with your spouse at the campsite or hosting taco night with friends.

DID YOU MAKE THIS RECIPE?

I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook. 

Every time you share one of my recipes, it helps me grow this blog-and I'm so grateful for your support.

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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