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Chipotle Shrimp Jicama Tacos with Pineapple Salsa

Ingredients

For the pineapple salsa:

  • 1 cup finely diced pineapple
  • ¼ cup finely diced red onion
  • ¼ cup finely chopped cilantro
  • 1 jalapeno stem and seeds removed, finely minced
  • 1 tablespoon of lime juice
  • salt to taste

For the tacos:

  • jicama tortillas or peel and thinly slice jicama yourself
  • 1 pound of peeled de-veined shrimp, tails removed
  • 2 chipotles in adobo minced + 1 - 2 tablespoons abodo sauce
  • 2 tablespoons pineapple juice
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 avocado diced
  • chopped cilantro for garnish

Instructions

  1. To make the pineapple salsa, stir together all ingredients and store in the fridge until ready to serve.
  2. In a mixing bowl, whisk together minced adobo, adobo sauce, pineapple juice, lime juice, cumin, salt, and pepper. Add shrimp and toss to coat. Refrierate for 30 minutes.
  3. Heat oil over medium-high heat. Add shrimp, shaking off excess marinade, to the hot pan and cook about 2 minutes on each side, until pink and curled and cooked through.
  4. To assemble the tacos, layer shrimp, pineapple salsa, avocado, and cilantro on the jicama tortillas. Serve immediately.

Recipe Notes

from I am a Honeybee