Easy = good. If we follow that rule, everybody’s happy. That’s what I have been focusing on for dinners lately because time is in short supply. These shrimp tacos with peach salsa fit into that rule like a cat in a box. If you don’t believe me, just put your cat in a box and be amazed.
Shrimp is a great substitute for fish in tacos when you don’t have easy access to fresh fish. Fortunately, our local Walmart carries quality Gulf shrimp.
To make these tacos, all you need is some fresh salsa ingredients (bell pepper, onion, jalapeno, peaches, lime and salt) some good shrimp, tortillas and a bit of cilantro to make it extra stylish. If you can get your hands on some home made corn tortillas please do. They always taste the best.
What To Serve Them With
Black beans are a great accompaniment with these shrimp tacos with peach salsa. Black beans and rice is also a good option. If you can find them, ripe or semi-ripe plantains are magical and go well with these. We pan fried some semi-ripe plantains a few weeks ago and could not stop eating them!
Cooking Tips And Shortcuts
The most important thing when cooking the shrimp is to make sure your pan and oil/butter is hot enough. The shrimp should sizzle when you put them in. It will only take a few minutes to cook these beauties at a medium high temp so have your spatula ready.
I seasoned the shrimp with a pre-made blackening spice mix. This mix is a combination of paprika, garlic, salt, cumin, black pepper, onion powder, cayenne and bay leaf. You can make a lot of the mix before and have it ready when you need it. It is my go to spice seasoning for seafood and works well on chicken also.
The salsa is super easy to make. Just chop up your peppers, onion and peaches and mix them together with salt, lime juice and cilantro. Make sure to dice those onions really small. This helps them absorb the juices and calm down the bite of the onion.
If you prep the salsa first, you can let it sit and the flavors will meld together.
Warning: that orange pepper you see was very HOT. It came straight from my garden. Always check the heat level of your peppers before throwing them into the salsa. Also, always wash your hands and rub oil on them to get the hot juices off BEFORE you go to the bathroom. Guys, you will understand my point on this one.
You can also slice some avocados and lay them on top of your taco majesty for an extra creamy, delicious layer. I like throwing those in because the good fats in the avocado keep my belly full longer.
PREP TIME: 15 minutes COOK TIME: 10 minutes SERVINGS: 4
- 1 lb. medium shrimp, peeled
- olive oil
- blackening spice (see above)
- 2-3 fresh peaches, pitted and chopped
- 1 bell pepper, diced
- 1 small onion, diced finely
- 1 jalapeno pepper, diced
- 1/2 tsp salt
- juice of one lime
- handful chopped cilantro
- corn tortillas
- Prepare the salsa by mixing together peaches, peppers, onions, salt, lime and cilantro in a medium bowl.
- Heat some olive oil in a large pan over medium high heat. Sprinkle shrimp with blackening spice liberally. When pan is hot, sauté shrimp for 3-4 minutes or until no longer translucent. Remove from heat.
- Adding some oil for each tortilla, heat corn tortillas about one minute per side in the pan over medium heat.
- Put your tacos together with shrimp, salsa and some extra lime juice for fun!