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Shrimp Tacos with a Strawberry Salsa

These shrimp tacos with a strawberry salsa are on the cover of my cookbook, so you better believe they're going to be great! 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.


The ingredients in this recipe that are beneficial for your ovulatory phase are shrimp and strawberries. During the ovulatory phase, estrogen and testosterone surge, so you want to eat foods that help your body balance out the spike in estrogen and support the heart.


shrimp fried rice

Shrimp is high in protein, selenium, and B12. The protein and B12 are important to maintain your higher energy levels in this phase, and selenium can boost progesterone production which will be important during the luteal phase.


Strawberries are high in fiber, and are anti-inflammatory which are two important things to incorporate into the ovulatory phase. Help your body flush out excess estrogen by reducing inflammation, allowing your organs to work effectively, and feeding your gut microbiome so that it can efficiently eliminate waste!


 

Shrimp Tacos with a Strawberry Salsa

Serves: 2 Active Time: 20 minutes Total Time: 25 min

 

Ingredients

For the Shrimp

  • 1⁄2 tsp chili powder

  • 1 tsp smoked paprika

  • 1⁄4 tsp cumin

  • 1⁄2 tsp garlic powder

  • 1⁄2 tsp onion powder

  • 1⁄4 tsp crushed red pepper flakes

  • Salt, to taste

  • Pepper, to taste

  • Juice of 1 lime

  • 1 tbsp (15 ml) olive oil

  • 1⁄2 lb (226 g) peeled, deveined, 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 tsp apple cider vinegar

  • 1⁄3 cup (74 g) cottage cheese

  • 2 tsp (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


Process

1. 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.


2. 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.


3. 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 table-spoon (15 ml) of water at a time until it reaches the desired consistency.


4. To make the strawberry salsa, in a small bowl, combine the onion, strawberries, lime juice, cilantro, jalapeño and salt. Set aside.


5. 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 be translucent. Remove from the heat and plate immediately. Assemble the tacos by adding the avocado crema straight to the tortillas. Then layer the shrimp, cabbage and strawberry salsa. Serve with a lime wedge for extra citrus!

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