These Summer Shrimp Tacos are the reliable light meal on a hot day. Warm corn tortillas are filled with shredded cabbage, chipotle shrimp, avocado and a fresh peach salsa. Serves 4 or about 2 tacos per person.

This Summer Has Been Hot.

I’m not complaining because in Michigan, you never know what kind of summer weather you will get. But with these high summer temps comes the lack of wanting to stand over something hot and cook. And this short and straightforward shrimp taco with peach salsa recipe is the reliable light and healthy meal.

Satisfying, fast and fresh. What more could you want?

To Make These Summer Shrimp Tacos Gather:

avocado oil – Or use any oil with a high smoking point.
shrimp – Peeled, deveined shrimp with tails off work dependable for this method.
chipotle powder – Lends a smoky and earthy flavor.
onion powder – For bold oniony flavor.
garlic powder – Gives a garlic flavor that’s sweeter yet milder than fresh garlic.
smoked paprika – Lends color and smoky flavor.
soft corn shells – Either white or yellow will work.
green cabbage – Thinly sliced or finely shredded. Use pre-shredded to save on time.
sliced avocado – Adds richness and creaminess.
peach salsa – A well-seasoned topping that works well with shrimp.
lime wedges – Squeeze over top of tacos for extra flavor.
hot sauce – Add a few dashes to your tacos or some extra spice.

In a 10-inch or larger sauté pan, add 1 tablespoon avocado oil and preheat on medium-high.

Meanwhile roughly chop 1 pound peeled, deveined shrimp (with tails off) and add to a bowl with 1 teaspoon chipotle powder, 3/4 teaspoon garlic powder, 1/2 teaspoon each onion power and smoked paprika.

Toss to combine.

Once the oil is hot, add in the seasoned shrimp.

Stir and cook 4 to 6 minutes or until the shrimp is cooked through and opaque.

Reduce heat and warm shells in the same skillet. Draining any excess liquid out of the pan first.

Fill the corn shells with some of the shredded cabbage and cooked shrimp, top with sliced avocado and a couple spoonfuls of the fresh peach salsa.

And if you avoid corn, try tossing the cabbage with chopped romaine and enjoy this as a salad.