Garlic Shrimp Tacos with Jicama Wraps

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Garlic Shrimp Tacos with Jicama Wraps were inspired by a meal I had in Bucerias, Mexico not too long ago.  I was pleasantly surprised to find that the chef used a jicama “tortilla” (wrap) in place of the traditional wheat or corn tortilla.  It is such a brilliant idea as it really lowers the caloric intake for the traditional taco AND it tastes amazing. When I returned home from Mexico, I just so happened to visit Trader Joe’s in the United States and found that they sold Jicama Wraps!  So, Garlic Shrimp Tacos with Jicama Wraps were created and we were not disappointed.

Garlic Shrimp Tacos with a Jicama Wrap offer a delightful fusion of flavors and textures that make them a must-try recipe. The succulent garlic-infused shrimp combined with the refreshing crunch of jicama as a wrap create a unique and satisfying dish. Not only are these tacos delicious, but they also come with a range of health benefits.

Jicama, a root vegetable native to Mexico, is low in calories and high in fiber, making it a great choice for a low-carb taco option. It’s also packed with vitamin C, which supports immune health, and contains potassium for heart health.

Additionally, garlic is known for its antibacterial properties and may help boost immune function. By incorporating these ingredients into your tacos, you not only get a flavorful meal but also a nutritious one that supports your well-being. So, whether you’re looking for a tasty meal or a health-conscious option, garlic shrimp tacos with a jicama wrap are a winning choice in my books.

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Garlic Shrimp Tacos with Jicama Wraps

Garlic shrimp paired with crispy and juicy jicama wrap

Course Dinner, lunch, Main Course, Salad, Snacks

Cuisine American, canadian, Mexican

Keyword garlic, garlic shrimp, jicama, jicama wrap, jicama wraps, prawns, shrimp

Ingredients

Tacos

• 3 cups deveined, raw, peeled shrimp
• 1 tbsp olive oil
• 2 garlic cloves minced
• 1/2 red pepper sliced in thin strips
• 1 mini cucumber sliced thin
• 1/2 cup each red and green cabbage sliced in very thin strips
• 1/2 cup chopped fresh cilantro
• 1/2 cup broccoli microgreens
• 1/4 cup red onion cut in thin strips
• shredded iceberg lettuce
• jicama wraps (Trader Joes - link in notes)

Dressing

• 1/4 cup plain greek yogurt
• 1/4 cup mayonnaise
• 1/4 tsp smoked paprika
• 1/2 tsp honey
• 1/4 tsp salt
• 1 tbsp fresh squeezed lemon juice
• 1 tbsp water
• 1/2 chipotle pepper in adobo sauce link below in notes
• 1 clove garlic minced

Instructions

Dressing:

1. Put all dressing ingredients in a magic bullet or blender and blend until smooth.  The chipotle peppers come in a can with adobo sauce. I usually take them out of the can, use what I need and then freeze them until the next time I need them.  They freeze well and they add a little kick to the tacos.

Garlic Shrimp:

1. Preheat frying pan with oil and add garlic over medium heat.  Add shrimp until cooked through – usually 3-5 min of cooking. 

Tacos:

1. Arrange all taco toppings on a platter with the dressing and shrimp.  Have people assemble their own tacos.  Place shrimp and topping on the wrap and drizzle with the dressing.

2. Jicama wraps are simply thinly sliced jicama, and are delicious.  I first tried these wraps down in Mexico and was hooked.  I recently found them for purchase at Trader Joes.  If you can’t find jicama wraps, you could make these tacos into bowls and add thinly sliced jicama to the bowl.  I feel like the jicama and shrimp just go so well together and the jicama gives crunch and juiciness to the taco.  Enjoy!

Recipe Notes

Jicama Wraps, Trader Joe's (This link is information about jicama wraps at Trader Joe's, not a place to purchase online.)

Chipotle Peppers in Adobo Sauce