Ingredients
- 1 Tbsp olive oil
- 1 Tbsp mined garlic
- 1/2 medium red onion, thinly sliced
- Juice of 3 limes, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 large ripe peach, pitted and diced
- 1/2 small avocado, pitted and diced
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon tajin
- 1/4 teaspoon chili powder
- olive oil spray
- 1 1/2 pounds jumbo raw shrimp, shelled and deveined
- 1/4 teaspoon kosher salt (plus more for salsa)
- 1/8 teaspoon cayenne pepper
- 8 6-inch corn tortillas
Instructions
- Marinate shrimp in 1 Tbsp olive oil, juice of 1 lime, 1 tbsp minced garlic, tajin powder, cayenne pepper, and salt. If using wooden skewers, soak the skewers in water for at least 20 minutes and up to 1 hour to prevent them from burning.
- For the onions: In a small bowl, combine the onion, juice from 1 1/2 limes, and a large pinch of salt. Toss to combine and let the mixture pickle while you prepare the other ingredients, stirring occasionally.
- For the salsa: In another small bowl, combine the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice from the remaining lime half. Sprinkle generously with salt and toss to combine. Make sure it’s well-seasoned, then set aside.
- Preheat the grill, a grill basket or a grill pan to medium-high heat and spray with oil.
- Add the shrimp to the prepared grill and grill for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer the shrimp to a plate to cool while you char the tortillas on the grill, about 1 minute per side until slightly charred.
- To assemble, remove the shrimp from the skewers and divide equally among the tortillas. Top with a heaping spoonful of salsa, a few pickled onions, and serve, with lime wedges and extra pickled onions on the side.
