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

  1. In large bowl, combine all ingredients and toss gently, yet thoroughly, until well blended.
  2. Let stand 15 minutes before serving.

Shrimp Tacos

  1. Preheat the grill to medium–high heat.
  2. In a dish, combine chili powder, canola oil and lemon (or lime) juice.
  3. Add shrimp and marinate for 20 minutes in the refrigerator.
  4. Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes.
  5. Divide shrimp and Jicama and Sweet Lemon Salad among tortillas.
  6. Garnish with lemon or lime wedges, cilantro and avocado.