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.