Spicy Shrimp Tacos with Jicama Slaw

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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Course: Main dish

Cuisine: Mexican

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

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 205kcal

Author: Analida Braeger

Ingredients

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

Jicama slaw:

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

Slaw dressing:

1 Tbsp olive oil
1 lime juiced
2 tsp rice wine vinegar
1/ 4 tsp cracked pepper
1 tsp Kosher salt
¼ tsp sugar

Other items and toppings:

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

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.

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