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Grilled Shrimp Tacos with Peach Salsa

Grilled Shrimp Tacos with Peach Salsa

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These easy Grilled Shrimp Tacos with Peach Salsa are a semi-homemade hack perfect for your next Taco Tuesday or when you’re just pulling together a last-minute meal idea.

peach salsa shrimp tacos

Nobody loves a good semi-homemade recipe hack more than me and this recipe for Grilled Shrimp Tacos ranks right up there in the top 10 of my all-time favorites. Not to mention they are sooo cute!

Actually, these are not just perfect for mealtime, they are also perfect for at-home lunches or when you’re hosting your next event.

Whatever the situation or occasion these shrimp tacos will rank right up there with the best of them. And the best part is not a lot of cleanup! That is always a win in my book.

What makes these shrimp tacos so easy?

For me, it’s the convenience of purchasing pre-made items from my local market. This takes the bulk of the prep work out of the way. Also, here’s a Pro tip – to freshen up the pre-made salsa add some fresh fruit (like peaches), cilantro, and freshly squeezed lime juice. This will brighten up the flavors a bit and give it that just-made taste. 



Like I said, the thing I love most about this recipe is that you can use prepared shrimp. Which is totally fine! Do not let anyone ever tell you otherwise. I was just ecstatic when I spotted already grilled shrimp at my local market. So long as you know the freshness is there, go for it!  It’s a great time-saving tip to purchase prepared meats or seafood when you’re in a pinch for time. My only suggestion would be to try and buy prepared foods that don’t have a whole lot of flavors going on so you can mix it up a little. 

What should you put on these Grilled Shrimp Tacos?

Lately, I have been obsessed with this Peruvian green sauce called Aji Verde. If you don’t know, Aji Verde is basically a green sauce made with mayo, cilantro, garlic, jalapeno, cotija cheese, and lime juice that’s pureed all together. I was introduced to it by way of one of my favorite restaurants. I tried to google a good recipe for it but like any good sauce, there are so many variations and I didn’t know which one to choose but luckily enough I was able to purchase a container of this sauce at my local Stew Leonard’s (you’re welcome Stews for the shout out!).  


How to Make Mini Taco Shells

The only required work you need for this recipe is to cut out the taco rounds using a biscuit/cookie cutter. This is what makes these grilled shrimp tacos so stinkin’ cute and the process could not be easier. All you need to do to make these mini taco shells is lay out a soft tortilla shell on a flat surface. Then with your cookie cutter, cut out as many 2 – 2 1/2″ circles as you can get. This recipe should yield about 3 circles from each soft tortilla. When you’ve cut out all the shells, place them on a cookie sheet and bake for 5 minutes. Remove from the oven and let cool slightly. While still warm, carefully fold the shells so they will hold their shape. And that’s it.. voila…mini taco shells.  

Now how easy is that! You definitely need to put this one into your next weekly menu round-up for Taco Tuesday.

Whether you’re looking for something that’s just a bite-sized treat or you’re short on time, I hope you’ll give this semi-homemade Grilled Shrimp Taco with Peach Salsa recipe in mind. It’s definitely a keeper in my house! 

This recipe post contains Amazon affiliate links. If you purchase an item from this link I do receive compensation, at no extra charge to you, for the purchase. See my Privacy policy here

If you are looking for an indoor grill. You should read my post on the T-fal Optigrill.

Optigrill + by T-fal

grilled shrimp tacos with peach salsa

Grilled Shrimp Tacos with Peach Salsa

Course Main Dish
Servings 8


  • 1 Lb Grilled Shrimp Lightly seasoned with S&P
  • 8 Flour Tortilla
  • 1/2 Cup Pico de Gallo or 5 second salsa
  • 1 medium peach diced
  • 1/4 Cup Aji Verde Sauce optional
  • fresh cilantro for garnish
  • 2 Fresh Lime cut into wedges
  • 1-2 Tsp chili powder
  • 2 Tbsp olive oil


  • Preheat oven to 400 degrees F. Season shrimp lightly in a bowl with salt, pepper and chili powder. Then coat in olive oil. Grill on both sides until pink and fully cooked - use a thermometer to test for doneness. When cooled slightly, remove any hard shells and give them a rough chop. Set aside.
  • Using a 2 1/2" cookie cutter, cut out 3 circles from each soft tortilla. Place them on a baking sheet and bake for 5 minutes. Remove and let cool slightly. While still warm, carefully fold the shells so they will hold their shape.
  • In a separate bowl, combine pico de gallo with diced peaches and combine. Begin to assemble taco shells by spooning in shrimp, top with fresh pico de gallo. Serve with fresh cilantro leaves and a squeeze of lime.
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