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).

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.

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.

Preheat the grill, a grill basket or a grill pan to medium-high heat and spray with oil.

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.

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.

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.