Shrimp Tacos with apricot salsa fresca and avocado crema - gluten free, dairy free, soy free
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Shrimp Tacos with apricot salsa fresca and avocado crema filled with cabbage slaw. Healthy and delicious!
Recipe type: Entree
Serves: 6
  • 1 bunch fresh cilantro, chopped fine (to be divided in recipes below)
  • ¼ small red cabbage, thinly sliced
  • lime cut into wedges
  • 2 packages GF/DF/SF tortillas (I used Udi’s mini tortillas, for my egg free son I used corn tortillas)
  • Shrimp:
  • 1.5 pounds extra large (16-20 count) wild shrimp, shells removed and deveined (I use frozen florida wild pink shrimp)
  • 2 teaspoons kosher salt
  • pinch crushed black pepper
  • juice ½ lime
  • Green Cabbage Slaw:
  • ½ large green cabbage, thinly sliced
  • few large pinches chopped cilantro
  • 1-2 tablespoons avocado oil, or another neutral tasting oil
  • 1-2 teaspoons kosher salt to taste
  • Apricot Salsa Fresca:
  • 4 apricots, diced
  • ½ jalapeño (more if prefer spicy), seeded and diced
  • 2 large pinches chopped cilantro
  • ½ medium white onion, diced
  • juice of 1 lime
  • 1 teaspoon kosher salt
  • pinch of crushed black pepper
  • Avocado Crema:
  • 2 avocados
  • 2 cloves garlic or 1 teaspoon garlic powder
  • 3 tablespoons mayonnaise (I use just mayo brand that is egg free)
  • 1-2 teaspoons kosher salt
  • ¾ cup water
  1. In a mini food processor, combine all the avocado crema ingredients. Add more water and adjust salt if needed for a sauce-like consistency. Transfer to a serving bowl, set aside.
  2. Combine all the (chopped, and diced) ingredients for the apricot salsa fresca then transfer to a
  3. bowl. Set aside.
  4. Combine sliced green cabbage with chopped cilantro, avocado oil, salt and pepper then toss to combine well.
  5. Set a grill pan, or non-stick skillet set on medium-high heat, when hot heat each tortilla for 2 minutes (if using Udi’s tortillas: when it begins to form bubbles it’s done). Set aside covered to keep warm.
  6. Using the same grill pan (if using a skillet, add a tablespoon of cooking oil) grill shrimp for 2-3 minutes on each side. It should appear bright pink and opaque.
  7. Assembly:
  8. Add some green cabbage slaw to each tortilla, then a few shrimp to each, red cabbage, apricot salsa fresca, and avocado crema. Garnish with leftover chopped cilantro and lime wedges. Serve immediately with a side of rice or tortilla chips.
  9. Note:
  10. The shrimp count number (usually next to the size and origin) indicates how many shrimp you will get per pound. A general serving size is about 6 shrimp, or 2 tacos for this recipe.
  11. If you happen to have extra avocado crema try it on eggs, or mixed into the rice-delicious!
  12. Apricot is milder, and less sweet flavor than say pineapple, mango or tomato. If you prefer a sweeter salsa try those, or peach-another great option and goes well with shrimp.
  13. I don’t make anything too spicy because my younger boys don’t tolerate it very well. Add more jalapeño if you prefer more heat.
  14. All the components to this recipe can be made ahead a day in advance with the exception of the tortillas and shrimp. Reheating tortilla and shrimp is not a good thing when it comes to tacos.
  15. I use water for the avocado crema to keep it light. I don’t have the heart to put a ton of mayo into it (even healthy mayo), and believe me you would never know it!
Recipe by From Jessica's Kitchen at