Dinner
Shrimp Tacos
What happens when you bring two fantastic recipes together? You get a mouth-watering dish that’s even better, like these shrimp and jicama tacos!
Updated
Ingredients
- 1 lb raw jumbo shrimp, (size 21 to 30) peeled and deveined (454 g)
- 4 flour tortillas for soft tacos
- 1 Tbsp mild or hot chilli powder (15 mL)
- Lemon or lime wedges
- Cilantro leaves (optional)
- Avocado slices (optional)
- Jicama Sweet Lemon Salad
Directions
- Preheat the grill to medium-high heat.
- In a dish, combine chili powder, canola oil and lemon (or lime) juice.
- Add shrimp to marinade for 20 minutes in the refrigerator.
- Add shrimp to grill over medium-high heat. Close lid and grill, turning once until shrimp are pink, 4-5 minutes.
- Divide shrimp and Jicama and Sweet Lemon Salad among tortillas.
- Garnish with lemon or lime wedges, cilantro, and avocado.
Nutritional Analysis
| Calories | 406 |
|---|---|
| Total Fat | 13.1 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 141 mg |
| Sodium | 1026 mg |
| Carbohydrates | 47.5 g |
| Fiber | 7.1 g |
| Sugar | 11.6 g |
| Protein | 21.6 g |
| Potassium | 357 mg |
