Recipe courtesy of Emeril Lagasse
1 hr 50 min
(includes refrigeration time)
50 min
4 servings
1 hr 50 min
(includes refrigeration time)
50 min
4 servings


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 


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.)

Recipe courtesy of Emeril Lagasse

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