Shrimp Jicama Tacos

Translucent and crunchy jicama slices replacing the tortilla. Shrimp are seared until firm and pearly, heightened by the sharpness of lime and chili.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 426
• Protein: 24 g
• Carbs: 15 g
• Fat: 29 g

Ingredients

• 400 g Shrimp ( peeled )
• 2 piece Persea americana Mill. ( diced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( for juice )
• 1 piece Red onion ( finely diced )
• 1 piece Coriander ( chopped )
• 1 piece Hot chili pepper ( finely minced )
• 2 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 piece Jicama ( peeled )

Instructions

1. Jicama preparation

   Peel the jicama. Using a mandoline, slice into 1mm thick rounds. They should be flexible like a tortilla yet retain their crunch.

2. Garnish preparation

   Finely dice the red onion. Cube the avocado. Deseed and mince the chili. Coarsely chop the fresh cilantro.

3. Searing the shrimp

   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. Assembly

   Place a spoonful of avocado and onion in the center of each jicama slice. Add two shrimp. Sprinkle with chili and cilantro. Fold gently.

Chef's tips

• 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.

Storage

Consume immediately. Jicama loses its crunch and shrimp toughen in the refrigerator.