Shrimp Tacos with Strawberry Salsa
Not to toot my own horn, but this recipe is so good that a friend of mine described it as “insane new territory. I love,” and sent the recipe to her mom. So, if that doesn’t convince you to make this, I do not know what will.
Ingredients for your ovulatory phase: shrimp, strawberries
Yields2 servings
Ingredients
- For the Shrimp
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
- Pepper, to taste
- Juice of 1 lime
- 1 tablespoon (14 ml) olive oil
- 1/2 pound (226 g) peeled, de-veined, tail-off shrimp
For the Avocado Crema- 1/2 large Hass avocado or 1 mini avocado
- 1/3 cup (5 g) cilantro
- 1/4 –1 jalapeño, deseeded (depending on your spice preference)
- 2 cloves garlic, peeled
- Juice of 1 lime
- 1 teaspoon apple cider vinegar
- 1/3 cup (74 g) cottage cheese
- 2 teaspoons (10 ml) olive oil, divided
- Salt, to taste
For the Strawberry Salsa- 1/4 cup (40 g) diced red onion
- 1/2 cup (83 g) diced strawberries
- Juice of 1 lime
- 1/4 cup (4 g) cilantro
- 1/2 jalapeño (or to taste), diced
- Salt, to taste
For Serving- Tortillas
- Shredded cabbage
- Lime wedges
INSTRUCTIONS
-
To make the shrimp, in a large bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, pepper flakes, salt, pepper, lime juice and 1 teaspoon of the olive oil. Pat the shrimp dry, then toss them in, mixing so the marinade coats them evenly. Leave the shrimp out to marinate while you prep the avocado crema and strawberry salsa.
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To make the avocado crema, add to a food processor or blender the avocado, cilantro, jalapeño, garlic, lime juice, vinegar, cottage cheese, olive oil and salt. Process until smooth. If you want it to be more liquidy, add 1 tablespoon (15 ml) of water at a time until it reaches the desired consistency.
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To make the strawberry salsa, in a small bowl, combine the onion, strawberries, lime juice, cilantro, jalapeño and salt. Set aside.
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Add the remaining olive oil to a nonstick skillet over medium heat. Sauté the shrimp for 4 minutes, or until the center of the shrimp is no longer translucent. Remove from the heat and plate immediately. Assemble the tacos by adding the avocado crema directly on the tortillas. Then layer the shrimp, cabbage and strawberry salsa. Serve with a lime wedge for extra citrus!
Credit Line
Reprinted with permission from Cooking in Sync with Your Cycle by Inbar Gavra. Page Street Publishing Co. 2024. Photo credit: Toni Zernick.
