https://youtube.com/watch?v=eMfVSyk3KSM%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Shrimp Tacos with Jicama and Sweet Lemon Salad
Servings:
4 |
https://youtube.com/watch?v=eMfVSyk3KSM%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Shrimp Tacos with Jicama and Sweet Lemon Salad
Servings:
4
Shrimp Tacos with Jicama and Sweet Lemon Salad
Servings:
4
Ingredients
Ingredients
Jicama and Sweet Lemon Salad
- 1 small jicama (about 8 oz/ 225 g), peeled, thinly sliced and cut into matchstick-sized pieces (about 1 1/2 cups/375 mL total)
- 1/2 medium red bell pepper, thinly sliced and cut into 2-inch (5-cm) pieces
- 1 cup (250 mL) diced fresh pineapple
- 2 Tbsp (30 mL) chopped fresh cilantro leaves
- 1/4 cup 60 mL) finely chopped red onion
- 1 tsp (5 mL) lemon zest
- 3 Tbsp (45 mL) fresh lemon juice
- 2 Tbsp (30 mL) granulated sugar
- 2 Tbsp (30 mL) canola oil
- 2 tsp (10 mL) grated fresh ginger
- 1/8 tsp (0.5 mL) dried red pepper flakes
Shrimp Tacos
- 1 Tbsp (15 mL) mild or hot chili powder
- 2 Tbsp (30 mL) EACH canola oil and fresh lemon or lime juice
- 1 lb (454 g) raw jumbo shrimp, (size 21 to 30), peeled and deveined
- 4 flour tortillas for soft tacos
- Lemon or lime wedges
- Cilantro leaves (optional)
- Avocado slices (optional)
Method
Jicama and Sweet Lemon Salad
- In large bowl, combine all ingredients and toss gently, yet thoroughly, until well blended.
- Let stand 15 minutes before serving.
Shrimp Tacos
- Preheat the grill to medium–high heat.
- In a dish, combine chili powder, canola oil and lemon (or lime) juice.
- Add shrimp and marinate for 20 minutes in the refrigerator.
- Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes.
- Divide shrimp and Jicama and Sweet Lemon Salad among tortillas.
- Garnish with lemon or lime wedges, cilantro and avocado.