Delicious, energizing and filling… jicama tacos with shrimp are a must-add to your menus!
Jicama
Meaningful Food Choices
You will LOVE these Jicama Tacos with Shrimp!
What you eat makes a difference. Foods impact the mind, body, and are critical to performance and longevity. When we value ourselves, we value the foods we eat. This means feeding our body foods that nurture it and make it strong. Eating with a purpose means eating foods that are filling, fueling and fresh. Fresh foods make all the difference. They have the most fiber content to keep the hunger pangs away. They contain the highest nutrients giving you energy and brain power to finish that huge project at work and still get to the gym for a revitalizing workout or meet up with friends for a run, round of basketball, tennis or in-the-park boot camp.
Flavorful Fresh Foods
Fresh foods made with flavorful, natural ingredients will refresh and satisfy even the pickiest of palates.
With this recipe, the kitchen is filled with fat-burning, body strengthening ingredients including one of the best and lightest carbohydrates, jicama. Jicama contains the fiber, inulin which encourages the body’s absorption of calcium from other foods. Inulin is a prebiotic that promotes the growth of good bacteria in the gut and helps maintain a healthy colon.
Jicama Tacos Recipe Tips
Used as the base for delicious tacos, low glycemic jicama is thinly sliced and takes the place of high glycemic, high calorie tortillas.
Look for firm, whole, round jicama in the fresh produce section
Store in a cool, dark place for 3 to 4 weeks.
In this recipe, sliced green and purple cabbage, and julienned carrots are tossed with a lemon cider vinaigrette
Serve with blackened shrimp and vegan cashew cheese
Flavor boosting ingredients include lemon, cumin, buffalo wing sauce and curry.
Serving Tips
Tips for recipe simplicity, imagine a smorgasbord of “fixins”
Include diced green onion, mango, avocado, cilantro and sauces all lined up in cute little bowls
Each person can make their own tacos the way they like
Jicama can be sliced a couple of hours ahead of time, if desired, and placed in a Ziploc bag as it doesn’t turn brown like a potato
Easy Jicama Tacos with Shrimp; Shrimp are tossed with spices, grilled and served with cashew cheese variations, slaw and topped on a jicama slice
Ingredients
For sauces:
1 recipe cashew cheese, see notes below
3 cloves garlic
1 lime
2 lemons
1 large avocado
1 bunch cilantro, as needed
½ teaspoon curry powder
1/8 teaspoon cumin
1 tablespoon Frank’s Red Hot, or similar wing sauce
½ teaspoon paprika
1 teaspoon white vinegar
Sea salt
Water
For shrimp taco:
¼ cup olive oil
¼ cup apple cider vinegar
1 lemon
Pinch sea salt
Pinch black pepper
1 pound large shrimp, peeled and de-veined
1 ½ tablespoons blackened seasoning
½ tablespoon coconut oil
1 medium whole jicama
12 ounces pre-prepped, pre-washed slaw mix
3 green onions, chopped
1 mango, diced
Instructions
Sauce variations: Classic Cilantro Lime, Buffalo Wing, and Curry.
Begin by making cashew cheese.
Soak 2 cups of raw, unsalted cashews in water for 5 hours or overnight.
Drain and puree with 1 tablespoon fresh lemon juice, 2 tablespoons unsweetened coconut milk, 1 tablespoon water, 1/8 teaspoon cumin, ¼ teaspoon black pepper and pinch of sea salt.
For sauces, divide cashew cheese in 3 equal portions.
For Classic Cilantro Lime sauce, puree 1 portion of cashew cheese with 1 clove of garlic, juice from 1 lime, pinch sea salt, ½ avocado, 2 heaping tablespoons of cilantro leaves, 2 tablespoons water until smooth.
Transfer to serving bowl and set aside.
Wipe out the food processor and blade, then make the Buffalo Wing Sauce by pureeing 1 portion of the cashew cheese with 1 clove of garlic, juice of ½ lemon, 1 tablespoon buffalo wing sauce, ½ teaspoon paprika, 1 teaspoon white vinegar, 2 tablespoons water, and pinch of sea salt.
Transfer to serving bowl and set aside. Wipe out the food processor and blade, then puree remaining portion of cashew cheese with 1 clove of garlic, juice of ½ lemon plus 1 tablespoon, ½ teaspoon curry powder, 1/8 teaspoon cumin, pinch of sea salt, and 2 tablespoons water.
Transfer to serving bowl and set aside.
For thinner sauces, stir in more water, 1 tablespoon at a time.
Make vinaigrette for slaw by whisking together olive oil, apple cider vinegar, juice of ½ lemon, and pinch of sea salt and pepper in a large mixing bowl.
Toss with slaw until well coated and Set aside.
Toss shrimp with blackened seasoning in a medium bowl.
Heat coconut oil in heavy skillet over medium high heat.
Add shrimp and saute until just pink and cooked through, about 2 minutes.
Roughly chop shrimp and set aside.
Using a vegetable peeler, peel skin from jicama.
Slice jicama into nearly paper thin rounds using a mandolin slicer or a very sharp chef knife.
Slices should be thin enough to see through but thick enough to hold the shrimp and slaw.
Place chopped green onion in a bowl and set aside.
Place mango in a bowl and set aside.
Dice remaining avocado and set aside.
Chop remaining cilantro and set aside.
To serve, place jicama slice on plate and top with slaw, mango, if desired, avocado, shrimp, green onion and cilantro.
Place a dollop of sauce of choice on top or side of each taco, as desired.
Makes 3 to 4 tacos per person.
Use any remaining sauce as a side to grilled, broiled or poached chicken or as a dipping sauce with any remaining jicama.
Enjoy!
