Shrimp Tacos With Avocado Peach Salsa

I love a perfect summer street taco, although these are wonderful all year around and can be easily changed up with the season! I love the fresh peach salsa with the charred corn tortillas. The butter lettuce gives these a great crispness and if adding the chipotle mayo, you add a great kick!

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Servings: 6

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

1 head butter lettuce, cleaned and bottoms trimmed

18 small corn tortillas

3 peaches, diced

1/2 small red onion, finely chopped

3 small or 2 large avocados, cut into cubes

1 handful cilantro, leaves trimmed and chopped

2 pounds raw shrimp, peeled and deveined

1 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

2 tablespoons olive oil

juice of one good lime, divided

salt and pepper

optional toppings:

chipotle lime avocado mayo (primal kitchen)

sour cream

greek yogurt

hot sauce


1Combine the diced peaches, chopped onion, cubed avocado, cilantro, juice of 1/2 a lime, season with salt and pepper to taste.

2Pat the shrimp dry. Marinate the shrimp for 10 minutes with the olive oil, chili powder, onion powder, garlic powder, 1/2 a lime, salt and pepper.

3Heat a saute pan with nonstick spray over medium-high heat. Place the shrimp evenly in the hot pan, cook for 2 minutes then flip them over and cook until they turn pink. Place shrimp to the side.

4Clean the saute pan, heat each of the corn tortillas until just charred.

5Evenly divide the butter lettuce, shrimp, and peach avocado salsa between the corn tortillas. Top with your choice of toppings and enjoy!

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