Chipotle Shrimp Jicama Tacos with Mango Salsa and Avocado Crema
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I'm Bored, Let's Go...
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  • 1 large jicama, peeled, sliced very thin For the Shrimp 1 lb large shrimp, shelled, deviened 1 Tbls chipotle puree* 1 tsp cumin 1 tsp agave syrup 1 tbls lime juice For the Mango Salsa 2 mangos, diced (could use a 2 cups of frozen mango chunks) 1 tomato, diced ½ red bell pepper, diced 1 green onion, sliced 1 jalapeño, seeded and deveined, finely diced ½ C. chopped cilantro 1 lime, juiced 1 tsp cumin pinch of salt For the Avocado Crema 2 avocados, peeled, pitted ½ C. sour cream or plain greek yogurt 2 Tbls lime juice 1 tsp cumin 1 tsp agave (opt.) 3 shakes of green Tobasco sauce ¼ C. chopped cilantro Instructions Combine the salsa ingredients in bowl and store in refrigerator until ready to use. Combine avocado crema ingredients in food processor or blender. Blend to combine well. Taste and adjust seasonings to your liking. Transfer to bowl, cover with plastic wrap and store until ready to use. Very thinly slice the jicama. Put in bowl covered with water. Set aside until ready to eat. Combine shrimp, chipotle puree, cumin, agave and lime juice in bowl. Let shrimp marinate while heating the grill. Skewer shrimp, then cook on grill. Takes just a couple minutes each side...don't overcook them. When ready to serve, remove the jicama from the water. Spread out on a plate and microwave for about 30 seconds to soften them (can do a few slices at a time). Use two slices per taco, top with avocado crema, a couple shrimps and a spoonful of mango salsa. *I like to puree an entire can of chipotles in adobo, then use the puree. You can freeze extra in tablespoon size portions for later use. Or, just chop up one chipotle with some of the adobo sauce for this recipe. You could also substitute some chipotle chile powder if needed.Feel free to substitute regular tortillas if desired!You most likely won't use up all the mango salsa and avocado crema, store it in the refrigerator. I love the avocado crema on sandwiches and wraps! 3.3.3070



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