Robinhood | Apricot & Chili Shrimp Tacos with Spicy Salsa & Crema

Ingredients

• Tortillas:
• 2 1/2 cups Robin Hood ® Organic All Purpose Flour
• 1 tsp salt
• 1/3 cup vegetable shortening
• 3/4 cup warm water
• Apricot and Chili Shrimp:
• 1 bag large shrimp (size 31-40), raw, peeled
• 1/2 cup Smucker’s ® Pure Apricot Jam
• 3 tbsp lime juice
• 1 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• salt and pepper, to taste
• 1 tsp vegetable oil
• Spicy Grilled Vegetable Salsa:
• 8 green onions, trimmed and halved
• 1 tsp olive oil
• 1/2 cup corn kernels
• 1/2 cup Bick’s ® Hot Pepper Relish
• 2 tbsp Smucker’s ® Pure Apricot Jam
• 1 tsp lime zest, or to taste
• Crema:
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup Carnation ® Evaporated Milk, any type
• 1 tbsp lime juice, or to taste
• salt, to taste
• Assembly:
• 2 avocados, peeled, quartered and sliced
• 1 cup fresh cilantro, chopped
• Bick’s ® Hot Pepper Rings, to taste