Paleo Jicama Shrimp Tacos

 

5.0 from 1 reviews
Paleo Jicama Shrimp Tacos
 
Author:
Recipe type: Paleo
Cuisine: Mexican
Ingredients
  • 1 Jicama
  • ¼ bunch of Fresh Cilantro, chopped
  • ¼ cup paleo mayonnaise (I use Primal Kitchen)
  • ½ cup of your favorite salsa (I use Winking Girl Salsa Hot)
  • ½ of a small red cabbage
  • ½ Lemon
  • 1 pound of fresh or frozen shrimp, peeled, deveined and tails removed
  • 1 Jicama
  • pinch Salt & Pepper
  • ¼ bunch of Fresh Cilantro, chopped
  • ¼ cup paleo mayonnaise (I use Primal Kitchen)
  • ½ cup your favorite salsa (I use Winking Girl Salsa Hot)
  • ½ small red cabbage
  • ½ Lemon
  • 1 pound of fresh or frozen shrimp, peeled, deveined and tails removed
  • pinch Salt & Pepper
Instructions
  1. Peel the jicama with a knife. If you peel the jicama by hand you will leave a brown layer that you don’t want. You want to get to the white part.
  2. Use a mandolin and set it up to about ⅛” to make straight slice (you might have to do a few test runs to find the perfect size). As a side note I love mine- it is made by oxo!
  3. The jicama should be thin enough so that you can make it bend easily but not so thin that it breaks apart. Make as many as you can and keep them in water.
  4. Drain the jicama slices before using them; you might even want to pat them with a dry towel if they are too wet.
  5. Using the mandolin again, slice the red cabbage very thinly using the same set up as you did for the jicama, place the red cabbage in a bowl or plate.
  6. Sprinkle salt and pepper over the shrimp. Sauté the shrimp in coconut oil over medium heat using a little bit of lemon juice for about 5 to 7 minutes (until they turn pink), when cooked set aside on a bowl or plate
  7. Mix the salsa and mayo together in a bowl, set aside.
  8. Chop the cilantro, set aside in a small bowl.
  9. Using one jicama shell put 2-3 shrimp, some cabbage, salsa and mayo mix and top with cilantro. You can also make a bigger shell by using two slices of jicama and overlapping them.

 

3 Replies

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: