If you love tacos but want something fresher and crunchier these shrimp ‘tacos’ in jicama wraps are the move. Juicy seasoned shrimp with crisp jicama and fresh toppings gives you that perfect balance of spicy, bright, and refreshing - with zero heaviness. They come together fast, but the texture makes them feel elevated and fun.

What is jicama?

Jicama is a crunchy root vegetable that’s popular in Mexican cuisine and works perfectly in fresh recipes like these shrimp ‘tacos’. It has a mild, slightly sweet flavor and a super crisp texture - kind of like an apple or a water chestnut but more neutral. Once you peel off the brown skin the inside is bright white and juicy, and it stays crisp even after you load it up with toppings which makes it an easy swap for tortillas when you want something lighter but still really satisfying.

How to make shrimp tacos?

This recipe starts off by marinading the shrimp in olive oil, chili powders, cumin, paprika, and salt. Using Sichuan chili powder gives the shrimp a savory kick, but if you are sensitive to spice and want to make a milder version of this recipe you can substitute it with smoky paprika that will give you an amazing flavor without the spice. While the shrimp marinades it’s time to make the delicious tangy yogurt sauce. Using a food processor blend Greek yogurt, olive oil, garlic, jalapeno, cilantro, lime zest and juice, and salt. To make the slaw put the shredded cabbage in a large bowl and toss with 1 cup of the sauce. Next cook the shrimp. Heat olive oil in a large pan over medium heat and cook the marinaded shrimp for 2 minutes on each side. Make sure to not over cook the shrimp to avoid rubbery texture. If it’s tightly curled it’s over cooked. Assemble the tacos by topping the jicama slices with the cabbage slaw, shrimp and the extra sauce!

Tips

If you do not have Sichuan chili powder you can use regular chili powder or cayanne pepper instead. If you want less heat swap the chili powder for paprika!
To avoid overcooking the shrimp pay attention to the shape - when the shrimp is curved like the letter ‘C’ it’s done. If the ends touch each other and the shrimp feels firm it’s overcooked.