Happy Taco Tuesday! These tacos have smoky and spicy blackened shrimp topped with a cool & creamy cilantro lime slaw, fresh guacamole and are wrapped in a crunchy Jicama taco shell. They’d pair perfectly with a spicy marg 😉
Jicama Taco Shells: I love these as a lighter option for tacos in comparison to wheat or corn shells. Jicama is a root, which originated in Mexico. It’s flesh is crunchy and slightly sweet and oh so good! It’s also high in antioxidants, fiber and vitamin C. It can aid in digestion (due to the high fiber content). Jicama is high in inulin which is a prebiotic. Prebiotic aids in the growth of good bacteria in your digestive system.
Shrimp: I always recommend buying cooked shrimp, it makes life so much easier. It thaws in about 5 minutes and is ready to be used however you want. Also, buy the ones with the tail-off. Again, so much easier.
Green Cabbage: A cruciferous veggie high in vitamin C, vitamin K, folate, manganese, magnesium, potassium, antioxidants, and fiber.
Avocado: One of my favorite healthy fats, avocado is jam packed with nutrients. It’s high in vitamin K, vitamin C, potassium, fiber, folate, vitamin B5 and B6 and vitamin E. In this recipe, it’s just mixed with lime juice and salt and pepper to make a flavorful guacamole which is the perfect taco topping.
How to make Blackened Shrimp Jicama Tacos with Cilantro Lime Slaw
I always purchase cooked shrimp that has been frozen. Try to find one where the tail has been removed so you don’t have to remove them yourself! To thaw the shrimp, place them in a large mixing bowl, and run under cold water (a slow stream is perfect) for about 5 minutes until the shrimp has thawed.
While you wait for the shrimp to thaw, let’s make the Cilantro Lime Slaw. Place shredded cabbage into a medium sized bowl and add lime juice, zest, rice vinegar and greek yogurt. Stir to coat the cabbage. Season with cayenne, black pepper and salt. Set aside.
By the time you’re done that, the shrimp should be ready. Coat the shrimp with olive oil, add seasonings and stir to coat shrimp. Pour into a skillet and cook for 5 minutes, stirring often.
To make guacamole, place smashed avocado, lime juice, pepper and salt in a small mixing bowl and stir to combine.
To assemble the tacos, place shrimp on a Jicama shell, top with coleslaw and guacamole and enjoy!
Shrimp: Cilantro Lime Coleslaw: Fresh guacamole: 12 Jicama taco shells
1 lb frozen shrimp, detailed
1/2 tbsp chili powder
1/2 tbsp smoked paprika
3 tsp brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp olive oil
2 cups shredded green cabbage
1 cup plain non fat greek yogurt
1/3 cup chopped cilantro
1/4 tsp cayenne pepper
1 lime zested and juiced
2 tsp rice vinegar
1/2 tsp black pepper
1/4 tsp salt
2 avocados, smashed
1 lime, juiced
Cilantro Lime Coleslaw:
12 Jicama taco shells