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


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Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona

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