These shrimp tacos are light and healthy, delicious, and so easy to make! (Put the orange jicama salsa on a corn tortilla. Add the tequila lime shrimp. Eat… and now you’re happy)
So, I’ve never even tasted jicama until today, and of course I love it now! This recipe came about because there were 3 things on sale at the supermarket that I wanted to use… jicama, shrimp, and mango.
Wondering where the mango is in the recipe? Well, that part didn’t go according to plan. One mango was too ripe and the other wasn’t really ripe at all (I think I’ll just eat that mango later). I also had trouble getting it off of the core. I had to improvise a tiny bit on this one.
So now we have orange jicama salsa because I had an orange in the fridge, and I couldn’t be happier with how it turned out. Who needs mango anyway, right?!
Here’s a video: This is where I learned how to peel jicama. Click the link: How to Clean Jicama. When in doubt, always check You Tube!
Tequila Lime Shrimp Tacos with Orange Jicama Salsa
Prep Time: 25 mins
Cook Time: 3 mins
Total Time: 28 mins
- 24 large shrimp, peeled and deveined
- 8 corn tortillas, taco sized
For the Salsa:
- 1 orange, peeled and diced
- 1/2 of a medium red onion, diced
- 1/2 of a whole jicama, peeled and diced
- 2 tbsp cilantro, finely chopped
- 1/4 clove garlic, grated
- 1/2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lime juice
For the marinade:
- 1 lime, juiced
- 2 tbsp tequila
- 1/2 tbsp honey
- 1/4 tsp cumin
- 1/4 cup extra virgin olive oil
- 1/2 clove garlic, grated
- 1/4 tsp salt
- 1/8 tsp freshly cracked black pepper
- 1/4 tsp Volcano Dust or cayenne pepper, optional
- In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes.
- Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use.
- Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won’t continue to cook. Set aside.
- Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired. Enjoy! (less than 300 calories per serving)
I grate my garlic with a hand held grater. Check out the one I use on page 2 of my Shop page.
Leftover Jicama Idea: I don’t like wasting any food, so with my leftover jicama, I think I’ll try it sautéed in extra-virgin olive oil with garlic, red bell pepper, and the other 1/2 of my red onion. Then I’ll mix in some black beans and cilantro and serve it over quinoa. Sounds yummy, and what a healthy and well balanced meal!