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Robust cumin crusted shrimp pair well with a creamy avocado mash, salty queso fresco and bright jicama slaw. A must-add to your summer menu, these shrimp tacos are surprisingly easy to make.
Makes 8 tacos
24 medium-size shrimp (16-20 count per pound), deveined tail-off
2 TBSP cumin
1 TBSP chili powder
1 TBSP olive oil
½ tsp sea salt
¼ fresh cracked pepper
8 thick corn tortillas
1 cup green cabbage, thinly cut
1 cup jicama, cut into thin matchsticks
¼ cup freshly chopped cilantro
Juice and zest of one lime
2 tsp agave
1 large avocado
2 TBSP non-fat plain yogurt
½ cup crumbled queso fresco
extra limes for serving
1. Heat oven to high broil. Prepare a baking sheet with foil and non-stick cooking spray. Position oven rack on the second to top shelf.
2. Pat shrimp dry with paper towel. In a small bowl, toss the shrimp with the cumin, chili powder, olive oil, salt and pepper until well coated.
3. Broil for about 2 min per side, until spices are golden and the shrimp are just cooked through. Do not overcook.
4. To cook tortillas, place directly onto the burners of a gas stove over the flame (medium heat). Watch closely and let char just slightly on either side. If working with an electric stove, place tortillas in oven under the broiler for 30-60 seconds per side, until they start to crisp just slightly.
5. Combine the cabbage, jicama, cilantro, lime and agave in a bowl.
6. In a separate bowl, mash together the avocado and yogurt with a small amount of salt and pepper.
7. To assemble the tacos, spread a small amount of the avocado mash on the tortillas. Place 3 shrimp on each tortilla over the mash. Sprinkle each with 1 TBSP queso fresco, and evenly divide the slaw over the top (about ¼ cup each).
8. Serve with lime slices.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.