Grilled Shrimp Tacos with Peach Corn Salsa

July 30, 2020

Fire up the grill to make these Grilled Shrimp Tacos topped with a fresh and flavorful peach corn salsa for the ultimate summer Taco Tuesday!

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Before the pandemic happened, I was doing really well with my relaxed version of the Fast Metabolism Diet. Then everything went to hell when the lockdown was put into place and grocery stores turned into a shark frenzy.  It was hard to maintain any shred of normalcy in life and in our fridge.

I went food shopping twice before things got really bad in New Jersey.  Then, I struggled to get grocery store deliveries.  And when I got deliveries, we really couldn’t be picky with our choices and ended up with a lot of substitutions.  Thankfully, I had our Hungryroot boxes to fill in the gaps, but keeping up my normal eating habits was hard to do.

Shopping for meat was difficult.  Chicken was impossible to get, then pork, and the prices of what was available seemed to skyrocket.  But seafood seemed to be spared the chaos.  We’ve pretty much been able to get a bag of shrimp with every shopping trip and delivery.

Things seem to be getting back to normal – as normal as they possibly can get right now – around here.  At least at the grocery store.  I mean, the last time I was there, the toilet paper was stocked to the ceiling.  That’s got to be a sign of hope!  I was also able to fill my cart with a lot of the foods I was eating before life got weird.

So I’ve been trying to get myself back into my relaxed FMD way of eating.  That means eating healthy carbs and fruit on Monday and Tuesday, protein and vegetables on Wednesday and Thursday, and healthy fats the rest of the week.  Not only does my body feel better eating that way, but it keeps our menu interesting!

Grilled Shrimp Tacos with Peach Corn Salsa

For Taco Tuesday this week, I decided to make a taco recipe that, not only gave me a good excuse to use some of the shrimp in our freezer, but fit right into my “Tuesday foods.”  It’s an amazing time for fresh produce and the peak of peach and corn season.  So I wanted to make a really fresh, summery shrimp taco with a peach corn salsa.

Before I started the shrimp, I put the salsa together so it could sit and soak up all of that flavorful goodness.  I chopped up a peach, some tomato, onion, jalapeño, fresh basil and added corn right off the cob (but you could use frozen or leftover).  Then, I squeezed in some lemon juice and added a little salt and pepper to finish it off.

Grilling the shrimp was quick and easy.  I skewered them for easy cooking and seasoned them with a sprinkle of chili powder, garlic powder, salt and pepper, and a squeeze of lime juice.  The shrimp only took a few minutes to cook.  Then, I charred some corn tortillas and filled them with lettuce, shrimp, and a few spoonfuls of peach corn salsa!

Grilled Shrimp Tacos with Peach Corn Salsa

Serving Size: 6-8 tacos

Grilled Shrimp Tacos with Peach Corn Salsa

Ingredients

    For the peach corn salsa:
  • 1 large peach, chopped
  • 2 tomatoes, chopped
  • 1/4 cup red onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 cup fresh corn, kernels removed from cob
  • 1/2 lemon, juiced
  • 1 tbsp. fresh basil, chopped
  • Salt and pepper, to taste
  • For the shrimp tacos:
  • 1 lb. large shrimp
  • Chili powder
  • Garlic powder
  • 1/2 lime
  • Salt and pepper, to taste
  • 1 package corn tortillas
  • Lettuce leaves
  • Peach corn salsa

Instructions

    For the peach corn salsa:
  1. In a large bowl, add the chopped peach, tomatoes, onion, jalapeño, and corn.
  2. Stir in the lemon juice and fresh basil.
  3. Season with salt and pepper. Set aside.
  4. For the shrimp tacos:
  5. Oil the grill and preheat over medium-high heat.
  6. Sprinkle the shrimp with chili powder, garlic powder, and salt and pepper. Then, squeeze lime juice over the skewers.
  7. Place the shrimp skewers on the heat cooking for 2-3 minutes on each side, or until opaque and cooked through. Remove the skewers from the heat.
  8. Char tortillas over the grill for a few minutes on each side, if desired.
  9. Then, fill with lettuce, shrimp, and peach corn salsa. Serve immediately.
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These tacos are basically the perfect summer taco!  All that’s missing is a beach view, a summer breeze (AC will do), and an icy margarita!  Not a fan of shrimp?  Swap in some grilled chicken instead!

Did you make this Grilled Shrimp Tacos with Peach Corn Salsa recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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