Name: Shrimp Tacos
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 2 lbs shrimp, peeled and deveined; 7 tbsp olive oil; 2 tsp cumin; 1 tsp chili powder; 1 tsp paprika; 1 tsp Sichuan chili powder; 1 1/2 tsp salt; jicama wraps/thinly sliced; 2 cups plain Greek yogurt; 3 garlic cloves, peeled; 1 jalapeño, halved and seeded; 1 cup cilantro; 4 limes, zest and juice only; 4 cups shredded cabbage

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These shrimp tacos are packed with flavor and they are ready in just 15 minutes! This recipe skips traditional tortillas and uses jicama slices creating a juicier flavor profile with a satisfying crunch. My husband is obsessed with the tangy yogurt sauce - you will understand why after making it yourself!

What is jicama?

The first time I ever had jicama was in a Mexican fruit cup and quickly after that it became one of my favorite snacks. While jicama is in the potato family it can be eaten raw and tastes similar to water chestnuts - slightly sweet and strachy. Unlike apples sliced jicama won’t turn brown when in contact with air making it a fun tortilla replacement for tacos! While the root bulb is nutritious rest of the plant is poisonous. Fun fact the seeds of the jicama plant are used to poison insects and fish because they contain the toxin rotenone. Exposure to rotenone can cause anything from skin rashes and lung irritation to convulsions and seizures. In case you were wondering - fish killed by rotenone shouldn’t be eaten by humans because the EPA hasn’t established residue tolerances. The root itself is completely safe to eat and is a great source of vitamin C and fiber. Jicama plants are huge - the root bulbs can grow as big as 50 lbs (but should be harvested at under 5 lbs) on vines that are around 20ft long. Now back to why you are here - the tacos!

How to make shrimp tacos?

This recipe starts off by marinading the shrimp in olive oil, chili powders, cumin, paprika, and salt. Using Sichuan chili powder gives the shrimp a savory kick, but if you are sensitive to spice and want to make a milder version of this recipe you can substitute it with smoky paprika that will give you an amazing flavor without the spice. While the shrimp marinades it’s time to make the delicious tangy yogurt sauce. Using a food processor blend Greek yogurt, olive oil, garlic, jalapeno, cilantro, lime zest and juice, and salt. To make the slaw put the shredded cabbage in a large bowl and toss with 1 cup of the sauce. Next cook the shrimp. Heat olive oil in a large pan over medium heat and cook the marinaded shrimp for 2 minutes on each side. Make sure to not over cook the shrimp to avoid rubbery texture. If it’s tightly curled it’s over cooked. Assemble the tacos by topping the jicama slices with the cabbage slaw, shrimp and the extra sauce!

Tips

If you do not have Sichuan chili powder you can use regular chili powder or cayanne pepper instead. If you want less heat swap the chili powder for paprika!
To avoid overcooking the shrimp pay attention to the shape - when the shrimp is curved like the letter ‘C’ it’s done. If the ends touch each other and the shrimp feels firm it’s overcooked.