Shrimp Jicama Tacos with Mango Sesame Slaw
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.