Healthy Recipes

Shrimp Tacos With Jicama Shells

Get creative with this unexpected take on classic SoCal tacos.

Shrimp Tacos With Jicama Shells
Travis Rathbone
Calories 123
Protein 17g
Fat 4g
Carbs 6g
Travis Rathbone

Chef's tip: “The measurements that I note in the recipe are merely suggestions,” Stephanie Harris-Uyidi, also known as the "Posh Pescatarian," says. “If you like cilantro, add more. Not a fan of serrano pepper? Omit it. Be creative.”

Shrimp Tacos With Jicama Shells Servings: 8 ( 2 tacos each)
Prep time: 20 min.   |   Cook time: 5 min.
You'll need
  • 2 lbs shrimp, peeled, deveined, and sliced down the back
  • pinch of sea salt
  • 1 garlic clove, finely chopped
  • ½ cup chopped fresh cilantro
  • 1 serrano pepper, minced
  • 2 tbsp avocado oil
  • 2 whole medium-size jicama, peeled and thinly sliced into 16 “shells”
  • ½ cup thinly sliced red onion
  • ½ cup diced tomatoes
  • 1 avocado, diced Lime wedges for serving
  • juice of ½ lime

Get more easy, healthy fish recipes from the Posh Pescatarian here. 

1. In a bowl, combine shrimp with sea salt, garlic, a pinch of cilantro, serrano pepper to taste, and lime juice. Let shrimp marinate 15 minutes.
2. Heat avocado oil in a sauté pan over medium-high heat. Add shrimp and sauté for about 4 minutes. Turn off stove and cover shrimp for 5 minutes. The residual heat will cook shrimp through.
3. To build the tacos, place jicama shells on a platter and fill them with shrimp, red onion, tomatoes, avocado, and cilantro and serrano pepper to taste. Serve with fresh lime wedges.