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Jicama Shell Crispy Shrimp Tacos

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Servings: 0
Ingredients Method Notes

Ingredients
  

  • 6 Jicama taco shells
  • 18 raw shrimp medium sized
  • Seafood fry batter I used 1/4 cup Zatarain's Shrimp Fri
  • Vegatable oil for frying enough for it to be about one inch deep in your pan
  • 2 cups shredded red cabbage loosely packed
  • 3 tbsp mayonnaise
  • 2 limes
  • 1/4 white onion diced
  • 1/2 cup cilantro diced
  • Cilantro lime sour cream for drizzle I used Cacique squeeze bottle.

Method
 

  1. Pour vegetable oil into frying pan, enough for it to be about 1 inch deep. Star to heat over medium heat.
  2. While oil is heating mix your frying batter, per instructions on box of whichever batter you are using. Mine was 1/4 cup Zatarain's whisked with 1/4 cup water.
  3. Dice onion, mince cilantro, halve one lime and quarter the other.
  4. Add mayo and juice of one lime (the lime you halved) to cabbage. Mix until evenly combined and set aside
  5. Prepare shrimp to be fried per instructions on your batter. Zatarains was to coat shrimp in mix and then add a little more powder to coat.
  6. Fry shrimp per instructions -- they will cook fast, remember to flip shrimp over midway. Remove when fully cooked and place on a paper towel lined plate to soak up extra oil.
  7. Lay out jicama shells, single or doubled.
  8. Top with cabbage, followed by shrimp (3 per taco), cilantro lime sour cream drizzle, onion and cilantro.
  9. Serve with lime wedges to squeeze over tacos.

Notes

  • If jicama isn't your thing, use small flour or corn tortillas!
  • Use any frying batter you like or have on hand! 
  • Have green cabbage at home? Will also taste great! I like red for color but both taste great with this recipe. 
  • Don't like onion? Skip it! 
  • Cilantro lime sour cream drizzle - you can make your own by just squeezing a little lime juice and adding minced cilantro and a pinch of salt to some sour cream you have on hand. 
Tried this recipe?Let us know how it was!