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Mini Shrimp Tacos

with Jicama Shells

RECIPE SUMMARY

 

Mini Shrimp Tacos with Jicama Shells

Makes 8 Servings: Counts towards 2 oz meat 1 tablespoon of vegetable (1 tablespoon restricted vegetable)

 

INGREDIENTS

 1 lb Shrimp, de-shelled and de-veined
 Juice from Half a Lime
 ¼ teaspoon Oregano, ground
 1 teaspoon Chili Powder
 ½ teaspoon Cumin
 ½ teaspoon Coriander
 ½ teaspoon Sea Salt
 1 tablespoon Avocado Oil
 1 cup Jicama, sliced thin
 ¼ cup Cilantro, minced

 

DIRECTIONS

1

Preheat an oven to 350ºF and cover an upside down muffin tray in aluminum foil, then set it aside.

2

Combine the Lime Juice, oregano, chili powder, coriander, sea salt, and avocado oil together in a small bowl. Place the shrimp in a medium bowl and pour the lime mixture over the top. Allow the shrimp to marinate for 5-10 minutes.

3

While the shrimp are marinating use a sharp knife or mandolin to slice the jicama into 1/16”-1/8” slices. Once the jicama is sliced use the upside down muffin tray to form it into taco shells by wedging folded over slices of jicama in between the muffin cups. Bake these for 5-10 minutes depending on thickness of the jicama.

4

Heat a pan over medium heat and cook the shrimp for 1 minute on each side or until shrimp is pink. As the shrimp cooks, remove it from the pan and place it on a cutting board.

5

Pour the left over marinade into the pan and reduce it by half by boiling.

6

On the cutting board rough chop the cilantro and shrimp into ¼” pieces then pour some of the cooked marinade over it for flavor.

7

Remove the jicama from the oven and fill the “shell” with the shrimp mixture.

 

Ingredients

 1 lb Shrimp, de-shelled and de-veined
 Juice from Half a Lime
 ¼ teaspoon Oregano, ground
 1 teaspoon Chili Powder
 ½ teaspoon Cumin
 ½ teaspoon Coriander
 ½ teaspoon Sea Salt
 1 tablespoon Avocado Oil
 1 cup Jicama, sliced thin
 ¼ cup Cilantro, minced

Directions

1

Preheat an oven to 350ºF and cover an upside down muffin tray in aluminum foil, then set it aside.

2

Combine the Lime Juice, oregano, chili powder, coriander, sea salt, and avocado oil together in a small bowl. Place the shrimp in a medium bowl and pour the lime mixture over the top. Allow the shrimp to marinate for 5-10 minutes.

3

While the shrimp are marinating use a sharp knife or mandolin to slice the jicama into 1/16”-1/8” slices. Once the jicama is sliced use the upside down muffin tray to form it into taco shells by wedging folded over slices of jicama in between the muffin cups. Bake these for 5-10 minutes depending on thickness of the jicama.

4

Heat a pan over medium heat and cook the shrimp for 1 minute on each side or until shrimp is pink. As the shrimp cooks, remove it from the pan and place it on a cutting board.

5

Pour the left over marinade into the pan and reduce it by half by boiling.

6

On the cutting board rough chop the cilantro and shrimp into ¼” pieces then pour some of the cooked marinade over it for flavor.

7

Remove the jicama from the oven and fill the “shell” with the shrimp mixture.

Mini Shrimp Tacos

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