I really love fish tacos, something I realized when I was living in southern California. At first I was skeptical, but once I tried them, I was a total convert. To me, the best versions have some kind of crema on them and some crunchy element to bring a texture contrast and acidity.
A few things to note on this one, kids. One, you can easily swap out cabbage or another crisp vegetable for the jicama. Whenever you peel shrimp, store the discarded shells in a freezer bag and once you accumulate enough, use them to make shrimp stock to save money at the grocery store.
Shrimp Tacos with Avocado Crema
- 4-5 shrimp, peeled and deveined
- 2 T. of cajun seasoning
- 1 c. of finely sliced or shredded jicama
- 1/2 c. Greek yogurt
- 1/2 c. mayonnaise
- 1/2 avocado
- 2 limes, juiced and zested
- 1 T. red wine vinegar
- 1/2 jalapeno, roughly chopped
- blended oil
- 3 flour or corn tortillas
- 2 scallions, sliced for garnish
Combine the yogurt, mayonnaise, avocado, lime zest, jalapeno, and 1/2 of the lime juice in a blender. Season with salt and pepper and set aside.
In another bowl, combine the remaining lime juice, vinegar and jicama. Season with salt and pepper and reserve.
Season the shrimp with the cajun seasoning. Heat 1 T. of the oil in a small skillet. Add the shrimp and cook for 2-3 minutes on one side and 1-2 minutes on the second side; just until the shrimp turn pink and start to curl.
Heat the tortillas and build the tacos, starting with the jicama mixture, followed by the shrimp and topping with the crema and scallions.