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Jicama Shrimp Tacos

40 min
Easy
11
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Prepare this fresh Shrimp avocado tacos, a delicious recipe with Jícama. Fresh recipe, great for warm weather. Instead of tortilla, they are served with thinly sliced jicama.

Ingredients

4 servings
  • 1/2 Cup of lemon juice
  • 1 tablespoon of yellow lemon juice
  • 2 pieces of serrano pepper seeded, deveined
  • 1/4 of Cup of coriander
  • 1/2 piece of cucumber peeled and de-seeded
  • 1 piece of tomatillo
  • 1/8 of piece of onion
  • 1/2 tablespoon of Salt
  • 2 pieces of allspices ground
  • 500 grams of shrimp peeled, deveined
  • 1/2 piece of jicama cut into very fine slices
  • 1 piece of Avocado from Mexico cut into thin slices
  • 1 piece of mango cubed
  • 1/4 of piece of red onion thinly sliced
  • 1 tablespoon of chili flake to garnish

    Preparation

    In a blender, to make the marinade, puree serrano chili, cilantro, cucumber, tomatillo, onion, salt and pepper.
    Mix shrimp with marinade and allow to rest refrigerated for at least 30 minutes.
    Divide shrimp between jicama slices. Decorate with avocado, mango, red onion and red pepper flakes. Fold into a taco shape.

    PRESENTATION

    Serve the shrimp on the sliced jicama, garnish with avocado, mango, red onion and crushed pepper.

    TIPS

    Lime breaks down protein, so shrimp is “cooked” in the aguachile marinade.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    136
    kcal
    6.8%
    Carbohydrates
    3.9
    g
    1.3%
    Proteins
    25.5
    g
    51%
    Lipids
    1.8
    g
    2.8%
    Fiber
    1.5
    g
    3.0%
    Sugar
    1.6
    g
    1.8%
    Cholesterol
    268
    mg
    89%
    Esha
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