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Chipotle Grilled Shrimp Tacos, Mango Salsa, Avocado Crema

Grilled Chipotle Shrimp Jicama Street Tacos

Ingredients

Scale
  • 1 large jicama, peeled, sliced very thin*

For the Shrimp

  • 1 lb. large shrimp, shelled, deviened
  • 1 Tbls. chipotle puree*
  • 1 tsp. cumin
  • 1 tsp. agave syrup
  • 1 tbls. lime juice

For the Mango Salsa

  • 2 mangos, diced (could use a 2 cups of frozen mango chunks)
  • 1 tomato, diced
  • 1/2 red bell pepper, diced
  • 1 green onion, sliced
  • 1 jalapeño, seeded and deveined, finely diced
  • 1/2 C. chopped cilantro
  • 1 lime, juiced
  • 1 tsp. cumin
  • pinch of salt

For the Avocado Crema

  • 2 avocados, peeled, pitted
  • 1/2 C. sour cream or plain greek yogurt
  • 2 Tbls. lime juice
  • 1 tsp. cumin
  • 1 tsp. agave (opt.)
  • 3 shakes of green Tobasco sauce
  • 1/4 C. chopped cilantro

Instructions

  1. Combine the salsa ingredients in bowl and store in refrigerator until ready to use.
  2. Combine avocado crema ingredients in food processor or blender. Blend to combine well. Taste and adjust seasonings to your liking. Transfer to bowl, cover with plastic wrap and store until ready to use.
  3. Very thinly slice the jicama. Put in bowl covered with water. Set aside until ready to eat.
  4. Combine shrimp, chipotle puree, cumin, agave and lime juice in bowl. Let shrimp marinate while heating the grill.
  5. Skewer shrimp, then cook on grill. Takes just a couple minutes each side…don’t overcook them.
  6. When ready to serve, remove the jicama from the water. Spread out on a plate and microwave for about 30 seconds to soften them (can do a few slices at a time). Use two slices per taco, top with avocado crema, a couple shrimps and a spoonful of mango salsa.

Notes

*You may be able to find Jicama wraps at Trader Joes, Whole Foods or Sprouts.  They’re delicious, work well and save this step… much easier!

**I like to puree an entire can of chipotles in adobo, then use the puree. You can freeze extra in tablespoon size portions for later use. Or, just chop up one chipotle with some of the adobo sauce for this recipe. You could also substitute some chipotle chile powder if needed.

Feel free to substitute regular tortillas if desired!

You most likely won’t use up all the mango salsa and avocado crema, store it in the refrigerator. I love the avocado crema on sandwiches and wraps!