We had a great Fourth of July, but all the summer barbecue food we had left us craving something fresh and healthy. We were thinking of something with fish or seafood and a lot of bright colors. We decided on these shrimp tacos with fresh peach salsa (and of course, our go-to guacamole). To work in even more fresh vegetables, we topped the tacos with shaved red cabbage marinated in lime juice.
We started with making the salsa to give it plenty of time to let all of the flavors mingle. Sarah came up with a really clever idea. Cut the peach in half, remove the pit, and lay the cut side on a cutting board, you can dice it using the same method we use to dice an onion. Cut your onion into the same size dice for salsa with a uniform texture and consistency. We’ve tried quite a few salsa recipes, and this was by far the fastest and easiest we’ve made. We mixed and served our salsa in these glass bowls Clayton has been wanting for a while. They come in various sizes–we got a bunch of smaller ones to keep things organized.
Shaved red cabbage makes a great addition to tacos. It tastes great and adds a pop of color. We shave the cabbage on the thinnest setting of a Japanese mandoline. Our secret is to squeeze the juice of a lime over the shaved cabbage, toss, and let it sit a while prior to serving. The cabbage gets softer and takes on a vibrant, uniform purple color.
The weather in San Francisco this week hasn’t been ideal for grilling at all. It’s been freezing, and really windy, so we decided to grill in with our Staub grill pan (c/o). We haven’t used this pan enough since we got it, and making these shrimp tacos inspired us to use it more the next few days. We had a grill pan a few years ago that eventually gave out. We have no concerns about this one. It’s extremely heavy, holds heat incredibly well, and has the deepest grooves of any grill pan we’ve seen. Keep an eye out for more grill pan recipes in the next few weeks, because we’re hooked!
For the grilled shrimp, we just tossed peeled and deveined shrimp with a little olive oil (our go-to here), salt, and pepper, and tossed them on the hot grill pan. They were done in a few minutes per side. Tip: you can pop the tails off the shrimp if you’re using them in tacos or cutting them into pieces by pinching the point where the tail meets the little fins, it should come right off.
We served our tacos in our favorite corn tortillas with a crisp sauvignon blanc. They would also be great with margaritas or sangria. This made such an easy and healthy dinner, it might become a weeknight staple.
- 1 jalapeno, diced
- 2-3 peaches, diced
- 1 tablespoon cilantro, chopped
- ¼ red onion, diced
- ½ lime, squeezed
- Combined all ingredients. Salt to taste.
- Refrigerate for 30 minutes or more to allow the flavors to mingle.