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Shrimp Tacos with Jicama Slaw & Candied Jalapeño

Recipe - Shrimp Tacos with Jicama Slaw & Candied Jalapeño

Ingredients

  • 9 Fresh shrimp
  • 3-6 Corn tortillas (double wrap if you like)

Brine

  • 1 Tablespoon of water
  • 1 Teaspoon of Kosher salt

Rub

  • ½ Teaspoon of chili powder
  • ½ Teaspoon of cayenne
  • ½ Teaspoon of paprika
  • 1/4 Teaspoon of coarse black pepper

Candied Jalapeños*

  • 2 Jalapeños
  • 2 Tablespoons of brown sugar
  • ½ Teaspoon of water

Lime Aioli*

  • ½ Lime, zested & juiced**
  • **Wedge the other half of the lime and use to garnish
  • **Wet 1 tablespoon of the juice aside to be used for slaw, below
  • 1/4 Cup of mayonnaise

Jicama Slaw*

  • 1 Small jicama
  • ½ Cup of shredded Napa cabbage
  • 1/4 Cup of mayonnaise
  • 1/8 Cup of fresh cilantro
  • 2 Tablespoons of honey
  • 2 Tablespoons of rice vinegar
  • 1 Tablespoon of juice from lime

Garnish*

  • 1/4 Cup of crushed pineapple
  • 1 Avocado, sliced

*You can skip any of the garnishes if you're looking for a quick recipe. The shrimp is good on its own, as are each of the garnishes. Our ideal shrimp taco has all of it.

Directions

These are essentially Cajun blackened shrimp tacos with layers and layers of goodies. We like lots of garnish, so we made jicama slaw, lime aioli & candied jalapeños - if you're a no-frills kind of taco eater, feel free to skip any or all of the garnishes. The smoky, almost blackened shrimp is flavorful enough to stand alone.

- Tools - 
Weston Vacuum Sealer
Weston Mandoline Slicer

Step 1 | Marinate & Brine
Combine the ingredients for the rub. In a vacuum sealer bag, combine ingredients for the brine. Divide rub in half, add one half to the brine in the bag, and set the other half aside. Stir the rub into the brine until combined.
Place the shrimp into the vacuum sealer bag with the brine, then seal with a vacuum sealer. Allow the shrimp to marinate for a few hours, but preferably in the refrigerator overnight.

Step 2 | Prepare Candied Jalapeños*
Preheat your oven to 400° F. Use a mandoline to slice the jalapeños to 1/4 inch thick.
Lay the jalapeño slices (one layer, not touching) on a baking sheet lined with foil and sprayed with non-stick spray. Roast them for 5 minutes on each side, Stir together the sugar and water, then use a basting brush to coat the roasted jalapenos with the glaze. Roast an additional 2 minutes on each side, until hardened. Keep an eye on them once coated with sugar - they can burn easily. Allow to cool, then set aside.

Step 3 | Prepare Lime Aioli*

Zest and then  juice  your lime. Be sure to set aside 1 tablespoon of the juice. Blend together the juice, mayo, and zest. Cover and refrigerate until ready to use.

Step 4 | Prepare Jicama Slaw*
Use your mandoline to julienne the jicama thin and shred the cabbage.
Roughly chop cilantro and toss with remaining ingredients until well coated and combined.  Cover and refrigerate.

Step 5 | Rub
After brining, rub the shrimp with the remainder of the mix. .

Step 6 | Cook 
Sautee shrimp in cast iron skillet or sauce pan with a little oil at medium heat until done. They will be firm to the touch.

Step 7 | Eat
Remove shrimp from pan, wrap them in corn tortillas and assemble tacos with slaw, jalapeno, aioli, avocado, and pineapple. Serve.

*The candied jalapeños, slaw, and aioli can be made the night before, when you brine the shrimp.


Related Products Category

Sample Product Label
Norton
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