Grilled Shrimp Tacos with Nectarine Salsa
Tasty grilled shrimp with crunchy vegetables, tangy fruit salsa, and homemade tortillas.
Servings: 4 people
Calories: 353kcal
Equipment
- Skewers
Ingredients
Tortillas
- 1 1/2 cup all-purpose flour lightly measured
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup olive oil extra virgin
- 1/2 cup water warm
Nectarine Salsa
- 2 nectarines ripe
- 1/4 onion
- 1/4 bell pepper red
- 2 tsp jalepeno finely chopped
- 1 tsp cilantro dried
- 1 lime juiced
- 1 tsp honey optional
- 1/8 tsp salt
Shrimp Skewers
- 20 lg shrimp
- 1/2 onion chopped, 1 1/2 inch
- 1/2 bell pepper chopped, 1 1/2 inch
- pinch seafood seasoning
- pinch smoked paprika
Slaw mix or Lettuce
Instructions
Tortillas
- Make these first as the dough needs to rest. Make ahead and reheat for a quick meal.
- In a stand mixer with dough hook in place, add flour, baking powder, oil, and water and mix. on medium speed. Scrap sides of mixer until ingredients start to form a shaggy ball.
- Drop mixer speed to low and continue to mix until dough forms a moist, smooth and springy ball. The mixing of the dough will mostly clean the sides of the mixer.
- Add a 1/4 cup of flour to a 9 x 13 pan. Divide dough into 8 balls. Roll dough in flour and then shape into a flattened round disk. Cover the pan with a kitchen towel and let rest for up to 2 hours.
- Heat frying pan on medium heat with a small amount of olive oil.
- Dust counter and rolling pin with flour. Take one piece of dough and place on counter. Think about rolling the dough into a rough circle. Start from the center of each disk and roll out and move around the disk shaping the dough into a thin tortilla.
- Place dough into hot pan. Watch for bubbles to form . This will take about 2 minutes. Flip once the pan side of the dough starts to lightly brown. Cook until the pan side of the dough starts to brown.
- Tortillas should be light with a few brown spots. They will be soft and easy to shape for your tacos. If they are stiff, then you need to shorten the cook time.
- Set aside and keep warm.
Salsa
- This salsa can be made ahead so the flavors have a chance to develop. Store in the refrigerator once made
- Finely chop necatarines, onions, bell pepper, and jalepeno and add to a bowl.
- Add cilantro.
- Mix honey and lime juice and add to salsa.
- Season with salt.
Shrimp Skewers
- If using wooden skewers, soak in water prior to loading with shrimp and vegetables.
- Thread shrimp on skewer, making sure to attach each end to form a C.
- Alternate shrimp with a piece of onion or bell pepper.
- Once skewer is loaded, sprinkle with seafood seasoning and smoked paprika.
- Grill on high with lid closed, for 2-3 minutes until the shrimp starts to turn pink.
- Flip skewer and cook an additional 2 -3 minutes until shrimp is pink and becomes firm. Do not over cook. Watch shrimp carefully. Cook until just done.
Assemple Tacos
- Add slaw mix or lettuce to tortilla. Add 2-3 shrimp, onion and bell pepper. Top with necatarine salsa. Enjoy!
Notes
While this recipe has a lot of steps, you can quicken the process by preparing tortillas and salsa ahead of time. Store in the refrigerator until ready to use. Heat tortillas when ready to assemble tacos.
Nutrition
Calories: 353kcal | Carbohydrates: 50g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 468mg | Potassium: 287mg | Fiber: 4g | Sugar: 9g | Vitamin A: 961IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg