Spicy Shrimp Tacos with Jicama Slaw

¡Buenos días, muchachos! Ready to spice up your Taco Tuesday? These spicy shrimp tacos with crisp jicama slaw are bursting with flavor and texture. I love tacos because they're endlessly versatile-you can make them with just about anything! Since I'm a huge fan of seafood tacos, these are definitely a favorite. And if you're craving more taco goodness, don't miss my pork carnitas tacos-they're incredible!

Flavor profile

These babies are marinated in a combo of honey, salt, sugar, nutmeg, lime juice, and a generous sprinkling of my very own chili powder recipe. You can't go wrong with this flavor profile.

The jicama (hee cah ma) slaw has carrot sticks and red cabbage. It rocks! It's colorful to say the least. It's also a perfect complement to the soft shrimp.

If you've never had jicama, you're totally missing out. It's a root vegetable popular in Mexican and Southeast Asian cuisine. It's not only tasty, but also super healthy, because it contains vitamin C, fiber, and antioxidants.

Overall, this recipe is fairly simple and pretty much guilt free. I cook the shrimp quickly on the skillet on high heat. And the jicama slaw is made up of healthy and delicious veggies, all topped with sour cream.

Pairings

Finally, pair up my spicy shrimp tacos recipe with your favorite chips and my mango tomatillo salsa, or mango black bean salsa. They are both tasty, not to mention easy to make.

Authentic Mexican Dishes You've Never Heard Of

Get ready to explore the hidden gems of Mexican cuisine! These authentic dishes go far beyond tacos, burritos, and quesadillas - they're the flavorful, regional recipes most people have never tried but absolutely should.

• Frijoles charros: Pinto bean stew with chorizo, packed with savory and smoky notes.
• Black bean enchiladas: These are bursting with flavor: Cumin, garlic, onions, cilantro, cheddar, green onion, tomato & queso fresco.
• Albondigas: Meatballs made with beef, rice and chorizo in a tasty tomato broth.
• Pork chile verde: Succulent chunks of tender pork meld with a vibrant green chile sauce.
• Slow cooker chicken tinga: Slow cooker smoky and spicy chicken tinga or Mexican pulled chicken is about as versatile as dishes come. You can make tacos, burritos, tostadas or nachos!

What are your favorite tacos? I would love to hear from you!

📖 Recipe

Spicy Shrimp Tacos with Jicama Slaw

Analida Braeger

You are going to love these spicy shrimp tacos with jicama slaw. This recipe comes together very quick so it's a must try for a fast weeknight meal too! Layer some carrot sticks, red cabbage and chopped jicama on a warm tortilla with some spicy shrimp, queso fresco and sour cream.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Main dish

Cuisine Mexican

Servings 8 servings

Calories 205 kcal

Ingredients

  

1x2x3x

• 12 oz shrimp
• 1 teaspoon honey
• 1 lime juiced
• ½ teaspoon salt
• ¼ teaspoon sugar
• ½ teaspoon chili powder
• 1 dash nutmeg

Jicama slaw:

• ½ jicama cut into thick strips
• 2 carrots shredded
• 1 cup purple cabbage shredded
• 3 tablespoon cilantro chopped

Slaw dressing:

• 1 tablespoon olive oil
• 1 lime juiced
• 2 teaspoon rice wine vinegar
• 1/ 4 teaspoon cracked pepper
• 1 teaspoon Kosher salt
• ¼ teaspoon sugar

Other items and toppings:

• 8 flour or corn tortillas
• 4 tablespoon queso fresco crumbled
• ½ cup Sour cream optional
• 1 tablespoon Sriracha sauce

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Instructions

 

• To marinate the shrimp: In a glass bowl combine lime juice, honey, salt, sugar, chili powder and nutmeg.

Other items & toppings:

• Toss in the shrimp, and allow them to marinate for about 30 minutes.
• To prepare the jicama slaw, place jicama, carrots, cabbage, and cilantro in a glass bowl and toss together until well combined.
• Next, in a small bowl, mix together the pepper, salt and sugar, and sprinkle over the veggies tossing well to combine.
• Prepare the marinade: In a small bowl combine oil, lime juice, rice wine vinegar, pepper, salt, and sugar. Mix well, then drizzle over the slaw, and use two spoons to completely coat.
• To cook the shrimp, first remove them from the marinade and lightly pat dry. Heat a non stick skillet on medium and quickly sear the shrimp about 1-2 minutes on each side.
• Place some jicama slaw on tortilla shell, and top with shrimp. Drizzle with sour cream if desired.

Nutrition

Calories: 205kcalCarbohydrates: 24gProtein: 13gFat: 6gSaturated Fat: 1gCholesterol: 112mgSodium: 1046mgPotassium: 244mgFiber: 3gSugar: 4gVitamin A: 2800IUVitamin C: 22.2mgCalcium: 156mgIron: 2.4mg

Keyword easy recipe, fast weeknight meal, slaw, taco tuesday

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