Chili Shrimp Tacos with Jicama Slaw
Chili Shrimp Tacos with Jicama Slaw
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 28
- Cholesterol
- 186
- Sodium
- 754
- Total: 1 hr 50 min (includes refrigeration time)
- Active: 50 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 35
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 28
- Cholesterol
- 186
- Sodium
- 754
- Total: 1 hr 50 min (includes refrigeration time)
- Active: 50 min
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.)
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