Drop Everything and Make These Jicama Shrimp Tacos
Editor’s note: This post comes to us courtesy of Los Angeles-based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly.
Thinly sliced jicama offers the perfect crunch; packed with water and fiber, it fills you up and highlights mild flavors. The cool, crisp jicama screams beach-style tacos filled with shellfish and spicy slaw. This recipe can be made ahead and constructed when you get home salt- and sun-kissed.
12 shrimp, cooked and chilled
1 cup red cabbage
1 cup of green cabbage
2 tablespoons mayonnaise
2 tablespoons lime juice
1/4 tablespoon Sriracha
Thinly mandolin-slice jicama and place it in a bowl of cold water for 1 hour minimum (up to 12 hours). In a small bowl, mix red and green cabbage, mayo, lime juice and Sriracha into a slaw. Layer shrimp, slaw, avocado, and cilantro and squeeze with lime. Add extra Sriracha if you’re spicy and like it hot!