Tastes Like Summer: Grilled Shrimp Tacos with Peach Salsa

This article was submitted by Kimberly Greenburg, MS, Nutritionist with White Plains Hospital

Summer is the perfect time to pack your plate with fresh fruits and vegetables that are both healthy and delicious. Shops and farmers’ markets overflow with sweet-tart cherries, honeyed melons, juicy peaches, and ready-for-the-grill vegetables like eggplants and peppers.

“When you’re eating foods in-season, they’re at their peak nutrient content,” says Kimberly Greenburg, a Registered Dietitian and Certified Diabetes Care and Education Specialist with White Plains Hospital Physician Associates. “I’m a big fan of joining a CSA [Community Supported Agriculture] program. It’s basically buying a share of a farm’s crops for the season.”

Local CSAs run throughout the summer season, with members signing up for weekly drops of freshly harvested fruits and vegetables. Unlike supermarkets, where shoppers pick and choose, CSA members receive boxes with a selection of what’s at peak ripeness, making them a great choice for flexible cooks who want to diversify their diets. “You’re introducing yourself to new vitamins, nutrients, and flavors,” Greenburg says. You can find a CSA near you at hudsonvalleycsa.org.

For those who don’t want to commit to a farm share, she recommends shopping local farmers’ markets and looking for displays highlighting local produce at supermarkets. “New York grows a good amount of local produce,” Greenburg adds. No matter where you get your groceries, shopping in-season options will take your summer meals to the next level.

To find what produce is in season, visit seasonalfoodguide.org.

Healthy Eats:

Grilled Shrimp Tacos with Peach Salsa

Greenburg fires up the grill for these tacos, featuring lean protein and bright salsa made with sweet summer peaches.
Recipe adapted from Skinny Taste.

Ingredients
• 8 long wooden or metal skewers
• ½ of a medium red onion, thinly sliced
• Juice of 2 limes, divided, plus extra lime wedges for serving
• 1 large peach, diced
• ½ of a small avocado, diced
• 2 Tbsp finely chopped fresh cilantro
• ¼ tsp chili powder
• 1½ lbs shelled and deveined jumbo raw shrimp
• Olive oil spray
• 1 tsp Tajin seasoning
• 1/8 tsp cayenne pepper
• 8 6-inch corn tortillas
• Kosher salt

Cooking Instructions

1. If using wooden skewers, soak in water for at least 20 minutes to prevent them from burning. (You can skip the skewers and use a grill basket or an indoor grill pan.)
2. In a small bowl, combine the onion, juice from 1½ limes, and a large pinch of salt. Let the mixture pickle, stirring occasionally, while you prepare the other ingredients.
3. In another small bowl, combine the peach, avocado, cilantro, chili powder, and remaining lime juice. Season generously with salt, toss to combine, and set aside.
4. Preheat the grill to medium-high heat.
5. Pat the shrimp dry and spray with oil. Season with Tajin, ¼ teaspoon kosher salt, and cayenne pepper. Thread the shrimp onto double skewers, leaving enough room at the end to hold and flip them.
6. Grill for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer shrimp to a plate to cool while you lightly char the tortillas on the grill, about 1 minute per side.
7. To assemble, remove the shrimp from the skewers and distribute equally among the tortillas. Top with a heaping spoonful of salsa and a few pickled onions. Serve with extra lime wedges and pickled onions on the side.

Kimberly Greenburg is a Registered Dietitian-Nutritionist and Certified Diabetes Care and Education Specialist at White Plains Hospital Physician Associates. To make an appointment, call 914-683-1555.
Health Matters

The original version of this article was published in Health Matters a White Plains Hospital publication.