Cooking with exotic spice blends are a great way to explore different regions and cultures without having to leave home! This wild shrimp taco recipe created by The Posh Pescatarian uses The Spice House’s Oaxacan Ancho Coffee Rub to create a southern Mexican treat. The jicama taco shells add variety and refreshing flavor.
1 lb wild sustainable shrimp, peeled, deveined and sliced in half lengthwise
3 tbsps. of The Spice House Oaxacan Ancho Coffee Rub
1 medium lime, cut in half
2 tbsps. avocado oil
2 tsps. sea salt
1 medium jicama peeled
½ bunch of cilantro
Taco toppings of your choice such as tomato, red onion, pickled jalapenos and cotija cheese.
- In a small bowl add the shrimp and squeeze ½ of the lime over them. Sprinkle in a little sea salt, a few springs of cilantro and the avocado oil. Use your hands or a spoon to combine the ingredients, making sure that the spice blend is covering all of the shrimp. Set aside.
- Heat a large non-stick skillet over medium heat. When warm add the shrimp, careful not to crowd the pan. Cook the shrimp on each side for 2 minutes then add to a clean container. Take care not to overcook the shrimp or they will become rubbery.
- Assemble the tacos by adding two pieces of shrimp along with your favorite toppings.