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Food & Home

Jicama Shrimp Tacos


Who knew thinly sliced jicama makes for the perfect tortilla replacement for a healthier taco? Insanely delicious and super versatile (they’re also great with chicken, fish, or black beans instead of shrimp), this is a grain-free alternative to one of our favorite foods.

Serves 1

1 small jicama


for the shrimp:

⅓ pound small peeled shrimp

6 sprigs cilantro, finely chopped

¼ teaspoon ground cumin

¼ teaspoon ground chipotle powder

1 clove garlic, finely minced or grated

juice of ½ lime

pinch of salt


for the crema:

¼ cup canned coconut milk (using the “cream top” yields a thicker crema)

⅛ teaspoon ground cumin

salt to taste

½ teaspoon lime zest

1 tablespoon finely chopped cilantro leaves


for the cabbage slaw:

½ cup shredded purple and/or green cabbage

¼ teaspoon Mexican oregano

salt to taste

olive oil

juice of ½ lime


to garnish:

½ small avocado, thinly sliced

finely minced red onion

cilantro leaves

thinly sliced serrano chili

lime wedges

1. Combine all of the shrimp ingredients in a small bowl and let marinate at room temperature for 10 minutes or in the fridge for up to 30 minutes.

2. While the shrimp marinates, peel your jicama and use a mandoline (or do it by hand with a sharp knife) to slice 3 very thin “taco shells.” Note: You may need to cut the jicama into a smaller circle so it fits on your mandoline.

3. To make the crema, combine all ingredients in a small bowl and season with salt to taste.

4. To make the cabbage slaw, combine all ingredients in a small bowl and season with salt to taste.

5. When ready to eat, heat a grill pan over medium-high heat and brush with olive oil. Grill shrimp until just cooked through—bright pink with nice grill marks on each side. Remove to a plate to rest for 1 minute.

6. Divide the grilled shrimp among the 3 jicama shells.

7. Top with cabbage and sliced avocado; season the avocado with salt. Add a little coconut crema, sliced serrano, minced red onion, and cilantro leaves and finish with lime juice.