Grilled Shrimp Tacos with Peach Corn Salsa
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!
Servings 2
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:
- In a large bowl, add the chopped peach, tomatoes, onion, jalapeño, and corn.
- Stir in the lemon juice and fresh basil.
- Season with salt and pepper. Set aside.
For the shrimp tacos:
- Oil the grill and preheat over medium-high heat.
- Sprinkle the shrimp with chili powder, garlic powder, and salt and pepper. Then, squeeze lime juice over the skewers.
- Place skewers on heat cooking 2-3 minutes on each side, or until cooked through. Remove skewers from heat.
- Char tortillas over the grill for a few minutes on each side, if desired.
- Then, fill with lettuce, shrimp, and peach corn salsa. Serve immediately.