Shrimp Tacos with Peach Salsa
These shrimp tacos check all of the boxes. They are quick to make, easy to throw together in a small kitchen, and honestly... they taste like summer on a tortilla.The shrimp are seasoned with Tajín (a chili-lime seasoning I always keep on hand) and pan-seared until golden and tender.The salsa is a simple mix of ripe peaches, lime, jalapeño, and pickled red onion. It’s sweet, zesty, and has just enough heat to keep things interesting.
Ingredients
For the Shrimp
- ½ pound large shrimp peeled and deveined
- 1½ teaspoons Tajín
- pinch of salt
- 1 tablespoon olive oil
For the Peach Salsa
- 1 ripe peach diced
- 1 small avocado diced
- ¼ small red onion finely chopped
- 1 small jalapeño seeded and finely chopped
- 2 tablespoons of chopped fresh cilantro
- Juice of 1 lime adjust to taste
- Salt to taste
- Queso fresco pickled red onions, and crema optional
Instructions
- Start by making the peach salsa. Dice your peaches, red onion, and jalapeño, then toss them with chopped cilantro, a pinch of salt, and a good squeeze of lime juice. Let it sit while you cook the shrimp—it only gets better as it rests.
- For the shrimp, pat them dry and toss with Tajín until well coated. Sauté in a hot skillet with a little oil until they’re just cooked through, about 2–3 minutes per side. That’s it.
- Build your tacos with warm tortillas, a few shrimp, and a spoonful of peach salsa on top.
- You can top them however you like, but I usually go with a sprinkle of queso fresco, some pickled red onions, and a quick drizzle of crema.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.