As the weathers gets warmer. This Jicama taco is quite refreshing. It adds some crunch and the water in Jicama is cooling. You can make so many different variations. You can also keep it vegetarian and replace the shrimp with cauliflower. You can use some pineapple salsa as a topping. If you have a hard time using a mandolin, Whole foods and Trader Joes have now started carrying Jicama tortillas precut. Hope you enjoy this recipe.
Turmeric Spiced shrimp on Jicama shells
Makes about 8 small tacos
Ingredients
- Zest of 1 lime
- 2 teaspoons kosher salt
- One-1½ pound jicama, about 4-5 inches wide ( you can now buy store bougt already sliced jicama in Whole foods and Trader joes 😊)
- 3 tablespoons avocado oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric powder
- 16-20 large/extra large shrimp (about ¾ to 1 pound)
- 1 cup homemade fresh guacamole or store bought.
For garnish and toppings
- Cilantro, for a garnish
- ½ cups sliced purple cabbage
- ½ cup diced red onion
- ½ cup fresh daikon sprouts or any other sprouts of your choice
- ½ cup sliced radish
Directions
- Peel the jicama and cut it in half width-wise, creating two circular pieces. Place one of the halves on a mandolin cut-side down and set the mandolin for about 1/12 inch-thick slices (You should set the dial between ⅛ and 1/16, but closer to the 1/16 mark.). Your slices should be thin enough to bend without breaking, but thick enough to hold the filling. Also, if the jicama is too big for your mandolin, trim one of the sides until it fits. After slicing the jicama, you should have about 20 “taco shells” (the extras can be saved for up to a week in the fridge). Discard the ends or use for another purpose.
- Heat a large skillet over medium heat and add the oil, cumin, turmeric, paprika, garlic powder, and the remaining ½ teaspoon of the salt. Cook the spices for 1 minute, then add the shrimp and cook it until it is pink and cooked through—about 2-3 minutes. Note: You can cut the shrimp in half prior to cooking if you prefer; the smaller the shrimp, the better they fit into the jicama taco shell, which also makes the taco a little easier to eat
For assembly
Place the Jicama shells on a plate. Add 1 tablespoon guacamole. Place 2 shrimp. Then top with the cabbage, red onion, sprouts, sliced radish and cilantro. A squeeze of lime to finish it.
Enjoy!
