While your grill heats up, prepare both salsa elements in parallel. In one bowl, combine the diced peach, halved avocado, cilantro, chili powder, cumin, and 0.5 lime juice with a pinch of salt—stir gently to combine without breaking down the avocado. In a separate bowl, toss the thinly sliced red onion with 2 tablespoons lime juice and a pinch of salt, letting it pickle slightly while everything else cooks. This dual-salsa approach gives you bright, layered flavors: the warm spiced peach salsa and the tangy, crisp pickled onions that cut through the richness of the shrimp.

Pat the shrimp dry with paper towels to ensure they'll get a nice sear on the grill. In a bowl, combine tajin, salt, and cayenne pepper, then toss the shrimp in this seasoning mixture until evenly coated. Thread the shrimp onto skewers—I recommend metal skewers to avoid soaking time, but if using wooden ones, soak them for 20 minutes first. Lightly spray the shrimp with olive oil just before grilling to help them cook evenly and prevent sticking.

Heat your grill to medium-high heat and lightly oil the grates. Place the seasoned shrimp skewers on the grill and cook for 2-3 minutes per side until the shrimp are pink, firm, and have light char marks—don't overcook or they'll become rubbery. While the shrimp finishes on the second side, place the corn tortillas directly on the grill grates and char for about 1 minute per side until they're pliable and have light brown spots. Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft.

Slide the grilled shrimp off the skewers directly onto the warm tortillas, dividing them evenly among all 8 tortillas. Top each taco with a generous spoonful of the peach salsa from Step 1, then crown with the pickled red onions. Serve immediately while the tortillas are still warm and the shrimp are at their peak temperature. The warm shrimp contrasts beautifully with the cool, fresh salsa components—this is the magic of the dish.