Taco night just got a major upgrade.

If you’re a fan of tacos, crunchy textures, and just the right amount of heat, you’re going to love my grilled shrimp tacos.

They’re topped with a zesty jicama lime slaw and a drizzled with a smoky chipotle lime crema sauce.

It’s a fiesta in every bite.

And easily doable on a weeknight.

 

Let’s Talk Jicama

If you haven’t cooked with jicama before it’s time to get acquainted.

This root vegetable, often called the “Mexican potato,” has a crisp texture similar to a water chestnut and a mildly sweet refreshing flavor. It is the perfect choice for adding crunch to salads, slaws, and, of course, tacos. Plus it’s low in calories and packed with fiber and vitamin C. Talk about a win-win.

Jicama’s crunch factor is what makes this salad so irresistible. And it’s tossed with lime zest, lime juice, diced jalapeño, and cilantro.

This tangy, spicy transformed jicama pairs beautifully with the succulent grilled shrimp.

The contrast of textures – juicy shrimp and crisp jicama – is pure magic.

 

Chipotle Lime Crema

Chipotles are smoked, dried jalapeños that pack a smoky heat that is an addicting and satisfying flavor in this sauce.

The base for the sauce is crema, a dairy product that is widely used in Mexican and Central American cuisine.

Crema has a rich, tangy flavor but is milder and less acidic than sour cream and has a slightly thinner, more pourable consistency. Mexican crema is made by combining heavy cream with buttermilk, then allowing it to ferment slightly at room temperature.

Blend the crema with chipotles, lime juice, a clove of fresh garlic, and white wine vinegar. It’s a zesty kick of flavor you will want to find other uses for in your kitchen.

 

Grilled Shrimp

Shrimp are one of those versatile proteins that cook up in a flash and soak up flavors like a sponge. Whether you’re grilling, sautéing, or frying, shrimp are always a great source of lean protein and omega-3 fatty acids.

 

Tips for Making Grilled Shrimp Tacos with Chipotle Lime Crema

This recipe is all about maximizing flavor without spending hours in the kitchen.

Prep these ingredients in advance to make it even easier. Here’s how:

Make the jicama lime slaw and blend the chipotle crema a few days ahead. Store both in the fridge On the day you want to enjoy this meal, defrost the shrimp in the fridge while you go about your day. When it’s dinner time, toss these little beauties with my Tex Mex seasoning, thread them on a skewer, grill for a couple of minutes each side. Done.

So grab your tortillas, fire up the grill and dinner is not only quick, it’s amazing.

Make it today.

 

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Grilled shrimp tacos with a chipotle lime crema are crisp, zesty, and full of flavor. It’s a fiesta in every bite!

• Author: Chef Sandra Lewis
• Prep Time: 30
• Cook Time: 5
• Total Time: 35 minutes
• Yield: 16 street tacos

Ingredients Units USM

Shrimp

• 32 shrimp, 36-40 size
• 4 teaspoons Chef Sandra’s Tex Mex seasoning
• 4 teaspoons olive oil
• red onion, minced
• 16 corn tortillas, street taco size

Jicama Slaw

• 2 cups jicama, peeled and grated
• 1/2 cup jalapeño, seeded, small dice
• juice and zest of 2 limes
• kosher salt
• 1/2 cup cilantro, chopped

Chipotle Lime Crema

• 1 cup crema
• 4 chipotles with adobo sauce
• Juice of 2 limes
• 2 garlic cloves
• 1 teaspoon white wine vinegar
• kosher salt

Cook Mode Prevent your screen from going dark Instructions

Shrimp

Toss the shrimp with Chef Sandra’s Tex Mex seasoning and olive oil. Set aside until you’re ready to grill. When you’re ready to grill, thread the shrimp on skewers. (I use one skewer for 8 shrimp which is the perfect amount of shrimp for each person.) Cook on a hot grill for about 2 minutes each side.

Jicama Slaw

Mix together the jicama with the jalapeños and lime juice. Taste and season as needed. Stir in the chopped cilantro.

Chipotle Lime Crema

Blend the crema, chipotles, lime juice, garlic, and white wine vinegar together in a blender or a food processor. Taste and season as needed.

Assembly

Warm the street taco tortillas on a comal or on the grill. Spread a teaspoon or two of the chipotle crema on the tortilla. Top with two shrimp, followed by the a tablespoon or so of the slaw, red onion, and additional chipotle crema to taste. Enjoy! Notes

• Thin the chipotle crema with a tiny bit of water to make it more pourable, if desired.
• Eight shrimp make 4 street-sized tacos which is the perfect amount for a meal for one person.

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