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grilled shrimp tacos with charred corn and peach salsa

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Grilled Shrimp Tacos with Charred Corn & Peach Salsa

This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.

Ingredients

  • CORN & PEACH SALSA:
  • 2 ears of corn, charred
  • 1 peach, diced
  • 1/4 red onion, sliced
  • 1/4 cucumber, diced
  • 1/2 jalapeño, seeded and chopped
  • 1/2 avocado, diced
  • 2 tablespoons chopped cilantro leaves and stems
  • 2 limes, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • SHRIMP:
  • 1 pound shrimp, tails removed and devained
  • Zest and juice of ½ lime
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper
  • LIME CREMA:
  • 1/4 cup sour cream
  • Zest and juice of ½ lime
  • 1 pinch kosher salt
  • Freshly ground black pepper

Directions

  • Place the ears of corn directly on the flame on a medium burner with medium-high heat. Cook, turning occasionally and moving them around, until all sides are cooked through and very charred, 4 to 5 minutes. Let it cool slightly and cut off the kernels.
  • Combine the charred corn, peach, cucumber, sliced onion, jalapeno, avocado, cilantro, lime juice, olive oil, and salt in a medium bowl. Set aside until ready to serve.
  • In another medium bowl, combine the shrimp, lime juice and zest, olive oil, salt, and pepper. Set aside to marinate while you heat the tortillas (see tip).
  • Use tongs to lightly char the tortillas directly over the open flame of a burner, about 30 seconds per side. (Alternatively, heat a grill pan over high heat. Place 2 tortillas on the grill pan at a time and cook on one side until slightly charred, about 30 seconds). Stack and wrap the tortillas in a clean kitchen towel as you go to keep them warm.
  • Heat a grill pan (or grill) over high heat and drizzle with olive oil. Add the shrimp and cook, turning once, until lightly charred and cooked through, about 1 minute per side. Transfer them to a plate.
  • In a small bowl, mix together the sour cream, lime juice, and salt and pepper. Thin with 1 teaspoon water at a time as needed until it drizzles from a spoon.
  • Serve the warm charred tortillas with corn and peach salsa, grilled shrimp, and crema with cilantro and lime wedges on the side for squeezing.

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