Chili Shrimp Tacos with Jicama Slaw

Name: Chili Shrimp Tacos with Jicama Slaw
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: 1 cup thinly sliced jicama; 1/2 cup thinly sliced red onion; 1/2 cup thinly sliced orange bell pepper; 1 thinly sliced jalapeno, with seeds; 2 tablespoons mayonnaise, homemade or store-bought; 2 tablespoons buttermilk (see Cook's Note); 2 tablespoons lime juice; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon cayenne pepper; 1 tablespoon grapeseed oil; 1 teaspoon chili powder or chipotle powder; 1 teaspoon kosher salt; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1 pound medium shrimp (16/20 count), peeled and deveined; 8 fresh corn tortillas; 1 avocado, diced; 1 tablespoon lime juice; 1/8 teaspoon cayenne pepper; 8 sprigs cilantro, for garnish; 1 lime, quartered, for garnish

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Level: Intermediate

Total: 1 hr 50 min (includes refrigeration time)
Active: 50 min

Yield: 4 servings

Level: Intermediate

Total: 1 hr 50 min (includes refrigeration time)
Active: 50 min

Yield: 4 servings

Ingredients

Jicama Coleslaw:

1 cup thinly sliced jicama

1/2 cup thinly sliced red onion

1/2 cup thinly sliced orange bell pepper

1 thinly sliced jalapeno, with seeds

2 tablespoons mayonnaise, homemade or store-bought

2 tablespoons buttermilk (see Cook's Note)

2 tablespoons lime juice

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon cayenne pepper

Chili Shrimp Tacos:

1 tablespoon grapeseed oil

1 teaspoon chili powder or chipotle powder

1 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1 pound medium shrimp (16/20 count), peeled and deveined

8 fresh corn tortillas

1 avocado, diced

1 tablespoon lime juice

1/8 teaspoon cayenne pepper

8 sprigs cilantro, for garnish

1 lime, quartered, for garnish

Directions

For the jicama coleslaw: In a medium bowl, combine the jicama, red onion, bell pepper, jalapeno, mayonnaise, buttermilk, lime juice, salt, sugar and cayenne. Mix well, then cover and refrigerate for at least 1 hour and up to overnight. Taste and adjust the seasoning if necessary just before serving.
For the chili shrimp tacos: Mix the oil, chili powder, salt, coriander and cumin in a large bowl. Add the shrimp and toss to coat. In a nonstick pan over medium-high heat, saute the shrimp just until opaque, 1 1/2 to 2 minutes per side.
Place the tortillas over an open flame until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap them in a damp paper towel and heat in a microwave.)
In a small bowl combine the avocado, lime juice and cayenne.
Divide 1 cup of the jicama coleslaw among the tortillas and then top each tortilla with 2 or 3 shrimp, a dollop of the avocado mixture and a sprig of cilantro.
Serve 2 tacos per person, with a lime wedge on the side.

Cook’s Note

If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon distilled white vinegar to 1 cup whole milk. Stir to blend, then set aside until thickened and creamy, usually about 5 minutes. Use as needed. (Makes 2 cups.)