Grilled Shrimp Tacos with Jicama Slaw

Name: Grilled Shrimp Tacos with Jicama Slaw
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 pound, jícama, peeled and cut into 3-inch-long matchsticks; ¼ cup thinly sliced, red onion; 3 tablespoons, chopped fresh cilantro; 1 teaspoon, grated orange zest plus ⅓ cup juice; , Salt; 3 tablespoons, vegetable oil; 1 tablespoon, minced fresh oregano or 1 teaspoon dried; 2 teaspoons, chipotle chile powder; 1 teaspoon, garlic powder; 2 pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 18 , (6-inch) corn tortillas; 1 cup, Mexican crema (recipes follow); , Lime wedge

16 comments

We combined juicy, spicy shrimp and a bright, tangy slaw for the perfect taco bite.

SERVES6

WHY THIS RECIPE WORKS

We wanted a fresh-tasting, easy-to-make taco featuring grilled Mexican-spiced shrimp. But delicate shrimp can turn from tender to rubbery in the blink of an eye, especially over the high heat of the grill. Although their shells can shield t...

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