Shrimp Tacos with Jicama Slaw

It's not that easy to get tacos to stand up straight for filling or photographing. An upside down muffin tin works really well as a taco stand. I made this recipe up with ingredients I had on hand tonight and they tasted pretty good.

I had half a jicama, half an avocado, ten good sized shrimp and a box of Trader Joe's corn tacos--sounds like dinner!

Early in the day I made this jicama slaw and put in the fridge to let flavors develop.

1/2 jicama, peeled and shredded in processor
1 large radish, sliced thinly
4 scallions, sliced thinly
1 T salad oil
1 T rice wine vinegar
1/2 T agave
some chopped cilantro
salt and pepper
Combine all ingredients and put in fridge.

1/2 avocado, mashed. To that add 2 T salsa verde ( I use Trader Joe's) Combine, cover with plastic wrap and put in fridge.

I had ten large frozen shrimp which I defrosted and detailed. About a 1/2 hour before dinner, I drizzled them with some olive oil and sprinkled them with chipotle chili powder.

When ready to eat I heated the taco shells in the oven and quickly sautéed the shrimp in a medium skillet.