Chili Shrimp Tacos with Jicama Slaw

  • Level: Intermediate
  • Total: 1 hr 50 min (includes refrigeration time)
  • Active: 50 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.)
  4. In a small bowl combine the avocado, lime juice and cayenne.
  5. 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.
  6. 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.)