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
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
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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