Shrimp Jicama Tacos
25 min
total
4
people
423
calories per serving
Ingredients
4 people
- 400 gShrimp (peeled)
- 2 pcPersea americana Mill. (diced)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (for juice)
- 1 pcRed onion (finely diced)
- 1 pcCoriander (chopped)
- 1 pcHot chili pepper (finely minced)
- 2 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 pcJicama (peeled)
Method
Translucent and crunchy jicama slices replacing the tortilla. Shrimp are seared until firm and pearly, heightened by the sharpness of lime and chili.
- 1
Peel the jicama. Using a mandoline, slice into 1mm thick rounds. They should be flexible like a tortilla yet retain their crunch.
- 2
Finely dice the red onion. Cube the avocado. Deseed and mince the chili. Coarsely chop the fresh cilantro.
- 3
Heat olive oil in a pan. Sear the shrimp over high heat until they color. Deglaze with the juice of one lime. Season with sea salt and pepper.
- 4
Place a spoonful of avocado and onion in the center of each jicama slice. Add two shrimp. Sprinkle with chili and cilantro. Fold gently.
Frequently asked questions
How do you get this dish right?
- Use a sharp mandoline to get even, translucent slices.
- Do not overcook the shrimp: as soon as they turn color and become opaque, remove them from the heat.
How long does this dish keep?
Consume immediately. Jicama loses its crunch and shrimp toughen in the refrigerator.
4.8
4 reviews
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