Shrimp tacos are a staple in my household because they’re so easy to make and I always have gluten free tortillas stocked in my kitchen! For this recipe, I added in a fun salsa made with tomatoes, corn, and peaches to add some extra flavor and sweetness to the taco. It was one of the best tacos I have ever made. This taco is gluten free, dairy free, and packed with protein and colorful fruit and veggies for nutrients.
I used wild caught shrimp from Sizzlefish (use code GIRLSWHOEAT for 10% off) and I love these because they are flash frozen and when they are defrosted they taste really fresh. They also come in pre-portioned packs, so I usually use one package for two people for dinner and it’s the perfect amount.
Minimal prep is needed for this meal. Just chop up veggies + the peach for the salsa which you can easily make in advance and store in the refrigerator. I suggest using a taco seasoning on your shrimp or something savory and spicy that mixes well with the sweetness from the salsa. My go-to taco blend is from Primal Palate!
Shrimp Tacos with Peach Corn Salsa
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
Tacos
- 1-2 tbsp olive oil
- 1-2 tbsp taco seasoning
- 8 large shrimp
- 4 gluten free tortillas
- 1 15oz can black beans
- 1/2 avocado, cubed
- cilantro to garnish
Salsa
- 1 ear of corn, kernels
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup peach, chopped
- 1/4 red onion, chopped
- 1 tbsp cilantro, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Cut and chop the vegetables and fruit for the salsa and mix all ingredients in a medium bowl. Refrigerate for at least 15 minutes, while the shrimp cook.
- Open a can of black beans and rinse with cold water. Cut the avocado into cubes.
- Rinse the shrimp with cold water and pat dry. In a medium bowl, coat shrimp with the taco seasoning.
- In a large pan or skillet, add oil over medium heat and let it get hot. Then add shrimp (as many that fit and make sure not to place them on top of each other) and cook on both sides until they turn pink, about 2-3 minutes. Set aside on a plate and continue until all shrimp are cooked.
- Using the same pan, cook your tortillas. Cook on both sides for 2-3 minutes until they get to your desired crispiness.
- On the cooked tortilla, add beans, salsa, and avocado and top with shrimp and cilantro and ENJOY!
