Shrimp Tacos With Strawberry Feta Salsa
These Shrimp Tacos with Strawberry Feta Salsa are a vibrant, flavorful twist on taco night. The combination of juicy shrimp seasoned with smoky and spicy paprika, alongside a refreshing strawberry salsa with creamy avocado and Président® Feta Crumbles throughout, creates a unique and delicious flavor profile. Combined with a silky cilantro avocado crema, these tacos strike the perfect balance of heat, sweetness, and creaminess—ideal for those looking to elevate their taco game with minimal effort.
Prep Time
15 minCook Time
5 minServings
6Cilantro Avocado Crema
- 2 whole Avocados
- 1/2 cup Président® Feta Crumbles
- 1/3 cup Sour Cream
- 3 tbsp Lime Juice
- 1 tsp Honey
- 1 whole Jalapeño Deveined
- 1/2 cup Fresh Cilantro Packed
Make The Crema
- Combine all crema ingredients in a blender and blend until smooth.
- Set aside.
Strawberry Feta Salsa
- 8 whole Strawberries Finely Chopped
- 1/4 cup Red Onion Finely Chopped
- 1 whole Avocado Diced
- 3 tbsp Fresh Cilantro Chopped
- 1/2 cup Président® Feta Crumbles
- 1 whole Lime Juiced
Make The Salsa
- In a medium bowl, combine chopped strawberries, red onion, avocado, cilantro, and feta.
- Mix well and set aside.
Shrimp
- 1 lb Shrimp Peeled & Deveined
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Chili Powder
- 1/4 tsp Chipotle Chili Powder
- 1/4 tsp Cumin
- 1 tbsp Paprika
- 1/2 tsp Smoked Paprika
Cook The Shrimp
- Coat the shrimp with olive oil and all spices.
- Sauté over medium heat for about 2.5 minutes on each side, or until fully cooked.
To Assemble
- Corn Tortillas Warmed
- Lettuce Shredded
- Président® Feta Crumbles For Topping
Assemble The Tacos
- Spread the cilantro avocado crema on each tortilla.
- Add shrimp, shredded lettuce, and strawberry feta salsa.
- Sprinkle with additional feta and enjoy!
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Annie Siegfried
Hey! My name is Annie. I’m a food writer and photographer with a passion for blending flavor and nutrition into all my recipes. My goal is to inspire you to cook meals that are not only delicious but also packed with nutrients. The recipes I make are inspired by the people I love most and places I visit. I’m a big supporter of intuitive eating, and against any restrictive diets.
