Ancho Chile Rubbed Shrimp Tacos with Jalepeno Peach Salsa

Discover the perfect summer flavor combination with our Ancho Chile Marinated Shrimp Tacos topped with vibrant jalapeño peach salsa—bursting with heat, sweetness, and fresh ingredients that will turn any meal into a fiesta!

Ancho Chile Rubbed Shrimp Tacos with Jalepeno Salsa

Why it's on our list

Since Momma Ashley launched her very own spice line, Pinch Of Texas, we've been experimenting with her unique salt blends in a variety of recipes. Anyone who listens to our podcast knows that Tex Mex flavors are our absolute favorite, so it’s no surprise that her Ancho Chile Salt is a staple in many of our dishes.

With summer in full swing and a fresh delivery of Georgia peaches from our friends at the Peach Truck, we decided to host a Saturday night fiesta. We crafted Ancho Chile rubbed shrimp tacos, seasoning the shrimp with Momma's salt and topped them with a vibrant jalapeño peach salsa. To elevate the experience, we wrapped everything in a life-changing butter tortilla from Central Market.

The result? A flavor explosion — a perfect blend of heat and sweetness that captures summer in every bite. And to wash it all down, we served a refreshing Peach Truck Peach Margarita. It’s a party in your mouth that you won’t forget!

Serves 8

Ingredients for the Shrimp

• 2 LBS peeled and deveined shrimp

• 1/4 cup of Pinch of Texas Ancho Chile Salt

• 1/4 cup of extra virgin olive oil

Ingredients for the Jalepeno Peach Salsa

• 2 ripe peaches, preferably Peach Truck peaches

• 1/2 jalepeno, seeded and diced very fine

• 2 TLBS cilantro chopped

• 1/4 red onion minced

• 1 avocado cubed

• juice of 1 lime

• salt & pepper to taste or a teaspoon of Ancho Chile Salt

Directions

1. Marinate the Shrimp:

   • In a large bowl, combine the peeled and deveined shrimp with 1/4 cup of Pinch of Texas Ancho Chile Salt and 1/4 cup of extra virgin olive oil.

   • Toss to coat evenly.

   • Cover and let marinate in the refrigerator for up to 3 hours.

     
     

2. Prepare the Jalapeño Peach Salsa:

   • Dice the peaches into small chunks.

   • In a mixing bowl, combine the diced peaches, finely diced jalapeño, chopped cilantro, minced red onion, and cubed avocado.

   • Squeeze the lime juice over the mixture.

   • Add salt and pepper to taste, or sprinkle with additional Ancho Chile Salt if desired.

   • Gently toss everything together and set aside to let the flavors meld.

     
     

3. Cook the Shrimp:

   • Preheat your oven to 400°F.

   • Arrange the marinated shrimp on a baking sheet lined with parchment paper or a lightly greased sheet.

   • Bake for about 3 minutes on one side, then flip and bake for another 3 minutes, or until the shrimp are opaque and cooked through.

     
     

4. Assemble the Tacos:

   • Warm your favorite tortillas (butter tortillas from Central Market work beautifully).

   • Place the baked shrimp onto each tortilla.

   • Top with a generous spoonful of the jalapeño peach salsa.

   • Serve immediately and enjoy your flavorful shrimp tacos!

     
     

---

Serve it up!