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Shrimp Jicama Tacos with Asian Chimichurri
and red cabbage slaw

Active: 40 Total: 40

Our last shrimp and chimichurri meal was in 2020, but we wanted to bring this combination of flavors back on a paleo-friendly jicama wrap.
Smarts #1: We love the tart sweetness that mango brings to these tacos, but they would be great with avocados if you prefer them (or can’t find ripe mangos). 
Smarts #2: Wait to season the cabbage slaw until right before serving.

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shrimp Jicama Tacos with Asian Chimichurri:
  • Shrimp, peeled and deveined - 1 lb
  • Limes - 1 , wedges
  • Mangos - 1 , diced (sub avocado)
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Jicama wraps / taco shells - 8
  • Asian Chimichurri (leftover from Monday) - ~1/4 cup
Red Cabbage Slaw:
  • Cabbage, red - 10 oz , thinly sliced
  • Vinegar, rice - 1 1/2 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Honey - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, white (opt) - 2 tsp

Prep

  1. Defrost shrimp.

  2. Cabbage - Thinly slice. (Can be done up to 3 days ahead)

  3. Make slaw - Whisk together vinegar, aminos, honey, and cooking oil (portion for slaw). Add cabbage and fold everything together until cabbage is evenly coated. (Can be done 1 day ahead)

  4. Limes / Mangos - Prep as directed.

  5. Shrimp - Season shrimp with ground coriander and salt.

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Make

  1. Heat a skillet with oil (portion for tacos) over medium-high heat. Add shrimp and cook on one side until golden brown, 2 to 3 minutes. Turn shrimp and continue cooking until opaque and cooked through, 2 to 3 minutes more.

  2. Give cabbage slaw a good stir. Season with some salt and pepper. Sprinkle sesame seeds on top.

  3. Fill jicama wraps with red cabbage slaw, shrimp, and mangos. Drizzle Asian Chimichurri over each of the tacos just before serving and serve with limes on the side for squeezing over top. Enjoy extra slaw on the side.


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