• Prep Time: 90 minutes
  • Cooking Time: 25 minutes
  • Makes 8 tacos
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 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

Serving Size: 8 tacos


Serving Size: 8 tacos

  • Tortillas:
  • Combine flour and salt in large bowl. Cut in shortening until pea sized pieces form. Add warm water and knead until combined. Remove to lightly floured surface and continue kneading until a sticky dough is formed. Cover and let rest 20 minutes. Divide into 8. Cover and rest 10 minutes. Roll dough into 8” (20 cm) rounds. Heat large skillet over medium- high heat. Cook tortillas, one at a time, 1-2 minutes per side until puffed and speckled. Remove to platter, cover with tea towel and keep warm until serving.
  • Spicy Grilled Vegetable Salsa:
  • Toss green onions with olive oil. Heat large skillet over medium high heat. Cook green onions until soft and slightly charred. Remove and roughly chop. Place in small mixing bowl. Add corn kernels to hot pan and cook until charred. Add to green onions along with remaining ingredients.
  • Crema:
  • Combine sour cream and evaporated milk in small bowl until smooth. Stir in lime zest and salt. Reserve.
  • Apricot and Chili Shrimp:
  • Combine all ingredients (except vegetable oil) in medium bowl. Reserve.
  • Heat vegetable oil in medium skillet over medium heat. Remove shrimp from marinade and cook 1-2 minutes per side, or until no longer pink.
  • Apricot and Chili Shrimp:
  • Assembly:
  • Spread tortillas with spicy vegetable salsa. Top with shrimp and crema. Garnish with sliced avocado, chopped cilantro and hot pepper rings.


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