Sunday, May 11, 2014

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.

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