Jicama Slaw Topped Sweet Chili Shrimp Tacos

Grilled Sweet Chili Shrimp

Ingredients:

2 lbs large shrimp, uncooked, peeled and deveined

Marinade:

1/2 cup honey
1/2 cup sweet chili sauce
1/4 cup lime juice
2 tbsp soy sauce
2 tbsp olive oil
3 garlic cloves, minced
1 tsp red pepper flakes, or to taste
Salt and pepper to taste

Instructions:

  1. Combine all the marinade ingredients in a small mixing bowl and whisk until everything is well incorporated.

  2. Place the shrimp in a sealable container and add the marinade. Refrigerate and marinate for at least an hour.

  3. Bring grill to medium high heat and grease with olive oil so that the shrimp does not stick.

  4. Grill shrimp just until they turn pink, about 3 to 5 minutes on each side. Do not overcook.

  5. As the shrimp is grilling, brush with the remaining marinade.


Jicama Slaw

Ingredients:

2 cups jicama, julienned
1 cup carrots, shredded
2 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
2 tbsp green onions, thinly sliced

Dressing:

4 tbsp apple cider vinegar
1/2 tbsp lime juice
3 tbsp olive oil
2 tbsp cilantro, finely chopped
3 tbsp honey
Salt and pepper to taste

Instructions:

  1. Combine all the dressing ingredients in a medium mixing bowl and whisk until everything is well incorporated.

  2. In a large salad bowl, add all the vegetables. Then add the dressing, tossing everything gently.

  3. Refrigerate for at least 2 hours before serving.


Mexican Style Corn

Ingredients:

2 cans (15 oz) whole kernel corn
1 stick butter
1/2 cup crema Mexicana
2 tbsp Valentina hot sauce
2 tsp powdered chili
1½ cup Cotija cheese
Juice of two limes
A pinch of salt, or to taste

Instructions:

  1. In a medium stock pot bring the corn and butter to a boil. Lower heat and bring to a simmer.

  2. Stir in the lime juice, powdered chili, salt and Valentina.

  3. Remove from heat and add the crema Mexicana, stirring briefly.

  4. Serve in individual bowls and top with Cotija cheese, and additional hot sauce to taste.

  5. Garnish with lime wedges.
Summer 2017

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