| Prep: 30 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 384 | 20g | 3g | 35g |
| sugars | fibre | protein | salt |
| 9g | 8g | 24g | 0.8g |
One look at these Jicama Shrimp Tacos and you can’t help but be transported back to my Nebraska roots, where everything is farm-fresh, flavorful, and family-focused. Raised in the heartland, where corn is king, I’ve always valued meals that echo the wholesome goodness of the land. This recipe does just that, transforming simple, farm-to-table ingredients into a dish that bursts with color and vibrancy, not unlike the bustling farmers markets in Nebraska.
A Dish That Celebrates Freshness
This recipe harnesses the crispness of jicama, a root vegetable often overlooked in traditional Midwestern fare but cherished in many Mexican cuisines. When coupled with succulent shrimp and vibrant fruits like pineapples and mangoes, you’ll have a meal that celebrates freshness with every bite, encapsulating the spirit of Nebraska farmers who nurture their produce from seedling to plate.
Embracing Good Health with Every Bite
Aside from its delightful medley of flavors, the Jicama Shrimp Tacos also pack a hearty nutritional punch. The shrimp provides a healthy dose of protein, a needed nutrient for body repair and growth. The vegetables and fruits are rich in dietary fiber, aiding in better digestion. Also, they are a great source of vitamins and minerals that boost the immune system. Jicama, in particular, is known for its high antioxidants and vitamin C content, making it a wonderful addition to your healthy eating regime.
Standing as an ode to my love for Midwestern comfort meets fresh farm-to-table ingredients, the Jicama Shrimp Tacos can be perfectly paired with a dish of creamy corn casserole or a warming beef stew for a complete meal. Or if you’re in the mood for a leisurely brunch, partnering these flavorful tacos with a simple avocado toast would be a winning combo indeed.
So, whether you’re hosting a Sunday church luncheon or prepping for a family dinner, bring a taste of Nebraska’s farm-to-table freshness to your table with this beloved recipe. The Jicama Shrimp Tacos is more than just a dish—it’s a tribute to a lifestyle that values good food, good health, and good company.
What You’ll Need
- 12 small corn tortillas
- 1 pound of cooked and peeled shrimp
- 1 large jicama, peeled and julienned
- 1 cup of diced pineapples
- 1 cup of diced mango
- 1 large cucumber, diced
- 2 small avocados, pitted, peeled and sliced
- 1 small red onion, thinly sliced
- 1 cup fresh cilantro leaves
- 2 limes, halved
- 1/4 cup of olive oil
- Salt and Pepper to taste
- 1/2 teaspoon of chipotle powder (optional)
Method
Step One
Start by heating the corn tortillas on a dry hot skillet, turning them until they are warm and slightly toasted. Set them aside.
Step Two
Take the peeled shrimp and toss it with olive oil, salt, pepper, and chipotle powder if desired. Set it aside to marinate.
Step Three
Prepare the tropical salsa by combining the julienned jicama, diced pineapples, diced mango, diced cucumber, sliced avocado, thinly sliced red onion, and cilantro leaves in a large bowl.
Step Four
Drizzle the olive oil over the tropical salsa mixture and squeeze the juice of the two limes over top. Toss everything together until well combined and adjust salt and pepper to taste.
Step Five
Assemble the tacos by laying a warm tortilla flat, adding a layer of the tropical salsa, topping with a few pieces of the marinated shrimp, and folding the tortilla over.
Step Six
Serve immediately with additional lime wedges on the side for squeezing. Enjoy your Jicama Shrimp Tacos!
