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I’m still on an Aussie kick, this time I’m having summer shrimp tacos with a fresh jicama salsa and jalapeno cream.  The medley of colors, textures and flavors are so appetizing starting with the salsa which is made from fresh ingredients with a bite of crunchy jicama.  And topped with sour cream with roasted jalapenos to add a bit of spice.  Everybody loves finger foods that you can pick up with your hands to eat.  These were no exception literally being wolfed down in minutes.  Portion control just went out the window!

Jicama-Salad-Ingredients

For the salsa you’ll need some jicama, tomato, avocado, grilled corn, green onion, cilantro, lime juice, salt and olive oil.  I found these heirloom cherry tomatoes which added some pretty colors to the mix.

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Chop the ingredients and mix together.


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Fresh, colorful and tasty!


Jalapeno-Cream-Ingredients

Now for the jalapeno cream.  You’ll need sour cream, roasted jalapeno, green onion, cilantro, salt and a spritz of lime juice.


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Mix it all together in a bowl and spritz with lime.


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This sour cream topping is filled with flavor and a spicy jalapeno kick.  Refrigerating for a couple of hours really helps the flavors to blend together and be more flavorful when you top your tacos.


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I have to thank my neighbor Mike for these little yellow bowls.  Aren’t they just the cutest!


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I like corn tortillas but flour tortillas are fine too.  I filled my tortilla with a spoonful of jicama salsa followed by some Aussie shrimp and topped with jalapeno cream.  I had a hunk of GranQueso cheese in the fridge that I grated over top.  It’s a hard cheese, a good comparison would be parmesan or romano cheese.  It’s a little bit tart and goes well with these tacos.


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Enjoy!


Aussie Shrimp with Jicama Salsa and Jalapeno Cream

1 pound grilled Aussie Shrimp, tails removed 
12 Corn Tortillas
GranQueso Cheese, grated (optional)

Jicama Salsa
1/2 cup Jicama, cut julienne
1/2 cup Heirloom Cherry Tomato, diced
1 ear Corn, roasted and cut from cob
1/2 Avocado, peeled, seeded and diced
1 tablespoon Cilantro, roughly chopped
1 tablespoon Green Onion, sliced thin, green part only
Spritz of Lime Juice
Drizzle of Olive Oil
Salt to taste

Jalapeno Cream (adapted from Closet Cooking’s Jalapeno Crema)

1/2 cup Sour Cream
1 Jalapeno, roasted, peeled, seeded and chopped *See Tips
1 tablespoon Cilantro, roughly chopped
1 tablespoon Green Onion, sliced thin, green part only
Spritz of Lime Juice
Salt to Taste

To make Jicama Salsa:  Combine jicama, tomatoes, corn and avocado in a medium bowl.  Gently stir in cilantro and green onion.  Spritz with a wedge of lime, drizzle olive oil and salt to taste. Cover and refrigerate until ready to serve.

To make Jalapeno Cream:  Combine sour cream, jalapeno, cilantro, and green onion.  Spritz with lime juice and salt to taste. Cover and refrigerate until ready to serve.

Heat tortillas in a small skillet with a drizzle of olive oil.  When tortilla begins to sizzle, turn over and heat other side, approx 30 seconds.  Drizzle olive oil in skillet before adding each tortilla. Blot excess oil from tortillas with paper towels.  Set on warming plate or tortilla warmer until ready to serve.

To assemble tacos:  Place a spoonful of jicama salsa in each warm tortilla , add 2 -3 shrimp and top with jalapeno cream.  Grate GranQueso cheese over top if desired.

Makes 12 tacos