JICAMA SHRIMP TACOS
Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona
ON BIG BLEND RADIO: Peggy Fiandaca discusses wine storage and her recipe for Jicama Shrimp Tacos. Watch here in the YouTube player or download the podcast on Podbean.
Serves 8 (2 tacos each)
Prepare Salsa Directions –
2 cups diced tomatoes ½
1 cup finely chopped white onion
1 cup roughly chopped fresh cilantro
2 seeded and ribbed finely chopped jalapeno peppers
Salt, pepper, and fresh lime juice to taste when ready to serve
Mix all ingredients and set aside
Marinate Shrimp –
1 pound of cooked shrimp roughly chopped
Tabasco Green Pepper Sauce
Toss cooked shrimp with the Tabasco Green Pepper Sauce. Cover and let marinade for at least 30 minutes in the refrigerator.
Prepare Jicama Taco Shells –
Use a 1.5-to-2.0-pound fresh whole jicama
Peel jicama and using a mandolin thinly slice the jicama (as thin as you can get it). Try to get the pieces as round as possible like a tortilla. This might take some practice. If you can get them too thin, you might want to use two when assembling the tacos.
Prepare Salad Directions –
Mixed greens
Ripe avocado; peeled and cut into chunks.
Juice of fresh limes
Salt and pepper to taste.
To Serve –
Assemble the tacos and serve. Might need to use a toothpick to hold them close for serving on a platter.
Wine Recommendation –
Pairs well with a bright and aromatic Viognier or Sauvignon Blanc.
Learn more about LDV Winery at www.LDVWinery.com
