Grillade räkor-tacos med persikosalsa

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1. 1
   If using wooden skewers, soak the skewers in water for at least 20 minutes and up to 1 hour to prevent them from burning. (You can skip the sticks and use an outdoor grill basket or an indoor grill pan).
2. 2
   For the onions: In a small bowl, combine the onion, juice from 1 1/2 limes, and a large pinch of salt. Toss to combine and let the mixture pickle while you prepare the other ingredients, stirring occasionally.
3. 3
   For the salsa: In another small bowl, combine the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice from the remaining lime half. Sprinkle generously with salt and toss to combine. Make sure it's well-seasoned, then set aside.
4. 4
   Preheat the grill, a grill basket or a grill pan to medium-high heat and spray with oil.
5. 5
   Pat the shrimp dry and spray with oil. Season with 1 teaspoon tajin, 1/4 teaspoon kosher salt and cayenne pepper. Thread the shrimp onto doubled skewers (if using), leaving enough room to hold onto the end to flip them.
6. 6
   Add the shrimp to the prepared grill and grill for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer the shrimp to a plate to cool while you char the tortillas on the grill, about 1 minute per side until slightly charred.
7. 7
   To assemble, remove the shrimp from the skewers and divide equally among the tortillas. Top with a heaping spoonful of salsa, a few pickled onions, and serve, with lime wedges and extra pickled onions on the side.