Updated January 6th, 2022

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You may be thinking, “What is jicama? Why not just use corn tortillas?” Because as a Trader Joe’s junkie , I could not resist giving their new-ish jicama wraps a try. If you are seeking a somewhat healthier taco, these will do the trick. The jicama wrap acts as the tortilla in these “tacos”. You will fill them with garlic marinated shrimp and an easy sesame slaw with fresh mango. You may have been thrown off by the sound of jicama, but I promise you will enjoy these.

Jicama is a root vegetable native to Mexico. It is sometimes referred to as a Mexican turnip or Mexican potato. So which is it more similar to- a turnip or a potato? Well, both. The interior of jicama is starchy, packed with nutrients, and delicious when eaten raw. The jicama wraps add a great, crisp texture to the tacos. I have yet to find them anywhere other than Trader Joe’s. I suggest you pick them up on your next shopping trip.

Although I am placing a lot of focus on the jicama, the filling is where the real flavor is at. The garlic citrus shrimp and Asian inspired slaw are a winning combo. Shrimp is a great protein to work with if you want a quick meal because it requires very little time to cook. Additionally, using pre-packaged coleslaw is also a time saver.

The only thing you are actually cooking for these tacos is the shrimp. After letting them sit in a quick marinade, you will cook them in a hot pan. The only additional prep is for the mango sesame slaw which. You should make this while the shrimp are marinating. I wouldn’t make the slaw too far it advance or they will lose some of their crispness. Assembly is quick so you will be able to sit down and enjoy these flavorful tacos in no time.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Shrimp Jicama Tacos with Mango Sesame Slaw

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Fusion

Keywords: Keto, Low Carb, Pescatarian, Tacos

Servings: 4

Ingredients

Shrimp

• 36 large shrimp peeled and deveined with tails removed
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 4 garlic cloves minced
• 1 large lime 1/2 juiced and 1/2 sliced for garnish
• 3 tbsp canola oil divided
• 12 Trader Joe's jicama wraps

Mango Sesame Slaw

• 2 cups packaged coleslaw mix
• 2 tsp sesame oil
• 1.5 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp roasted peanuts crushed
• 1 tbsp cilantro chopped
• 1 tsp black sesame seeds
• 1/2 cup fresh mango diced

Instructions

• Place jicama wraps (in their packaging) on the counter while you prepare the shrimp and slaw. This will allow them to come to room temperature otherwise you will have very cold "taco shells".
• Place shrimp in a medium bowl. Add salt, pepper, cumin, chili powder, and garlic. Toss to evenly coat shrimp.
• Set aside for 10 minutes while you make the slaw.
• In a separate medium bowl add sesame oil, rice vinegar, and sugar. Stir until sugar is dissolved.
• Add coleslaw mix to the bowl and toss with sesame vinegar mixture until evenly coated. Add mango, cilantro, and peanuts. Gently toss, cover and refrigerate until taco assembly.
• Place 1 tbsp of canola oil in a large saute pan over medium high heat. As the pan heats up, add the lime juice to the shrimp and toss.
• When hot but not smoking, place 12 shrimp in a single layer in the pan. Cook for approximately 2 minutes, turn over and cook for 2 minutes more or until shrimp are pink and opaque.
• Place shrimp on a plate and repeat the process with the remaining shrimp. Adding more oil to the pan as needed.
• To assemble the tacos, lay jicama wraps flat on 4 plates (3 wraps to a plate). Place 3 shrimp down the middle of each wrap. Divide slaw and and place directly on top shrimp. Use toothpicks to gently fold and secure wraps into a taco shell shape.
• Garnish with lime wedges and serve.