Friday, May 6, 2011

Cajun Shrimp Tacos with Jicama Mango Salad Recipe

This recipe for Cajun Shrimp Tacos with Jicama Mango Salad was so fresh and delicious! If you can, make your own homemade flour tortillas. There's just something special about them. Also, make sure you taste your mango before you add it to the salad. A yucky mango will ruin your whole taco. I know, I've done it. My mango looked good but tasted a little off. You'll have to make the whole thing again. I repeat, taste your mango. I know the ingredient list is long, but other than a bit of chopping, this is really easy to put together. You could always save time by using store-bought tortillas.






Makes 8 Tacos

Ingredients
1 bunch watercress
1 ripe avocado
juice of 1/2 a lime
pinch of salt
pinch of pepper
Chili Sour Cream
1 cup sour cream
1 teaspoon chili powder
pinch cayenne powder
Jicama Mango Salad
1 cup jicama, peeled and diced
1 ripe (but not too soft) mango, peeled and diced
zest and juice of 1 lime
1/2 teaspoon salt
1/2 teaspoon pepper
 teaspoon chili powder
2 tablespoons chopped fresh cilantro or parsley
1/3 cup sweet red bell pepper, seeded and diced
1 large tomato, diced
Cajun Shrimp Filling
1lb uncooked shrimp, peeled and deveined
1/2 teaspoon oregano
1 1/2 teaspoon chili powder
1 1/2 teaspoon paprika
2 tablespoons olive oil
1 tablespoon minced garlic
pinch of red pepper flakes
pinch of cayenne
2 tablespoons fresh parsley, chopped
homemade flour tortillas

Directions
Wash watercress and set aside on a towel to dry.

Mash avocado with lime juice, salt and pepper. Refrigerate until ready to use. If your avocado is small, use two.

Mix our cream, chili powder and cayenne. Refrigerate until ready to use.

Mix all ingredients for the jicama mango salad. Refrigerate until ready to use.

Toss shrimp with oregano, chili powder, and paprika. Allow to marinate for 20 minutes.

In a nonstick pan, heat olive oil on medium heat. Fry garlic, red pepper flakes, and cayenne in oil for a minute until garlic starts to turn golden. Stir in shrimp and cook for 6-10 minutes or just until shrimp is no longer pink. Don't over cook or it'll be chewy. Stir in fresh parsley.

To assemble, warm tortillas in the oven or microwave for a short time just to soften them. Place some of the avocado mixture onto half of the tortilla followed by chili sour cream, watercress, shrimp and jicama mango salad. Fold the tortilla in half and enjoy!

Print

Sour cream and shrimp adapted from free-shrimp-recipes.com.

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