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- 1 lb (454 g) raw jumbo shrimp (size 21 to 30) peeled and deveined
- 4 flour tortillas for soft tacos (4)
- 1 Tbsp mild or hot chilli powder (15 mL)
- Lemon or lime wedges
- Cilantro leaves (optional)
- Avocado slices (optional)
- Jicama Sweet Lemon Salad
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- 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.

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!
- Servings
- 4 people
Nutritional Analysis
- Serving Size
- 1 tortilla
- Servings
- 4
- 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
- Sugars
- 11.6 g
- Protein
- 21.6 g
- Potassium
- 357 mg