Jicama Tacos with Shrimp and Avocado

Avocados From Mexico ®
Prepare this refreshing recipe of Jicama Tacos with Shrimp and Avocado. Instead of tortilla, they are served on jicama slices. The lime denatures the proteins, which is why the shrimp is cooked with the aguachile marinade. Serve the shrimp on the jicama leaves, garnish with avocado, mango, red onion, and chili flakes.
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Ingredients
4
Servings
  • 1/2 cups lime juice
  • 1 tablespoon lemon juice
  • 2 serrano chiles, deveined and seedless
  • 1/4 cups fresh cilantro
  • 1/2 cucumbers, without shell or seeds
  • 1 tomatillo
  • 1/8 onions
  • 1/2 tablespoons salt
  • 2 allspice berries, ground
  • 500 grams shrimp, clean and shell-free
  • 1/2 jicamas, sliced thin
  • 1 Avocados from México, sliced thin
  • 1 mango, sliced thin
  • 1/4 red onions, filleted
  • 1 tablespoon chile flakes, for garnish
Preparation
40 mins
0 mins
Low
  • Blend the lime juice with the serrano pepper, cilantro, cucumber, tomatillo, onion, salt, and pepper.
  • Mix the shrimp with the previous preparation and let marinate in the refrigerator for at least 30 minutes.
  • Serve the shrimp on the jicama leaves, garnish with avocado slices, mango, red onion, and chili flakes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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