Ingredients

Jicama slaw

1 cup jicama, shredded

1 cup red cabbage, shredded

1/3 cup red onions, thinly sliced

2 tablespoon cider vinegar

1/4 cup extra virgin olive oil

1/4 cup orange juice

1 tablespoon honey

Salt and freshly ground black pepper, to taste

Marinated shrimp

2 chipotle peppers in adobo

36 medium shrimp

1 tablespoon ancho chili powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

Tacos

2 tablespoons vegetable oil

36 marinated shrimp (recipe above)

6 corn tortilla shells, warmed

3 cups jicama slaw (recipe above)

2 cups diced pineapple

3 scallions, chopped

1/2 cup white onion, diced

1 bunch cilantro, chopped

Chef notes

This is a delicious shrimp taco recipe that you could prepare outdoors during a beautiful summer day by the pool with friends and family.

Technique tip: Make sure your pan is hot to keep the shrimp from sticking to it. Also it gives it a them a beautiful crust on the outside.

Swap option: You can substitute soft flour tortillas for the crunchy corn tortilla shells. You can also use chicken or pork instead of shrimp if you prefer.

Preparation

For the jicama slaw:

Combine all ingredients in a mixing bowl and mix thoroughly.

Cover and let stand in the refrigerator for 1-2 hours before serving for best results.

For the marinated shrimp:

Finely mince the chipotle peppers into paste-like consistency. Add to a mixing bowl with the shrimp, chili powder, salt and pepper. Toss to coat the shrimp.

Cover and let stand in the refrigerator for about an hour.

For the tacos:

Heat the vegetable oil in a large sauté pan, over medium-high heat.

Sauté the shrimp in small batches to not over crowd the pan. Sear evenly on both sides and remove from heat when fully cooked, about 2 minutes per side.

Place 6 shrimp into the bottom of each warmed tortilla shell. Top evenly with the jicama slaw, diced pineapple, chopped scallion, diced onion and chopped cilantro. Serve immediately.

Firecracker Shrimp Tacos