These fresh and simple tacos will make you feel like you are relaxing on Medano beach in sunny Cabo San Lucas, Mexico! This recipe is highly customizable and my measurements are merely a suggestion. If you like cilantro add more. Not a fan of Serrano pepper? Omit it. Have fun and be creative.
- 2 pounds U.S. shrimp, peeled, deveined and sliced down the back
- 2 whole medium sized jicama, peeled and sliced thin using a mandolin (slice on the wide angle to create a “tortilla”
- ½ cup fresh tomatoes, cut into small dices
- 1 garlic clove, chopped fine
- 1 whole lime, sliced in half. Leave one half whole and cut the other half into slices for serving with finished tacos
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
- 1 Serrano pepper, minced
- 1/2 cup of red onion, sliced thin
- 1 big pinch of sea salt
- 2 tablespoons avocado oil
In a medium sized bowl add the prepared shrimp along with the sea salt, garlic, a pinch on cilantro, Serrano pepper to taste and the juice of ½ a lime. Mix and allow the shellfish to marinate while you slice the jicama. This takes about 15 minutes.
Next add the avocado oil to a sauté pan on medium high heat. Add the marinated shrimp and sauté for about 4 minutes. Turn off the stove and cover the shrimp for 5 minutes. The residual heat will cook the shrimp through.
Build your tacos by placing the jicama shells on a platter and fill them with the shrimp, slices of red onion, Serrano pepper, tomatoes, cilantro and avocado. Serve with a slice of fresh lime. Makes 15 to 20 tacos.