Two In One – Jicama Mexican Slaw & Shrimp Tacos!

Hola on this gorgeous day! You guys, all these recipes keep coming to me after experiencing Mexican cuisine and overwhelming my head (and grocery bill!). I’ve tried and tested quite a few of my recipe creations and this two in one idea of Jicama Mexican slaw turned into shrimp tacos were a home run, I must share with you this deliciousness and bring to your home some Mehicooo influence! A creation fitting for Taco Tuesday I’d say, a fresh Mexican Jicama Mango Slaw with a light Sweet Chili Lime Dressing, which makes for an impeccable base for a darn tasty Shrimp Taco with Jicama Mango Chili Lime Slaw. I love two in one, versatile dishes so darn much, creates two dishes for the week in one preparation, packs well for lunches and a perfect vibrant and light dish for all those upcoming gatherings and BBQ’s!

While in Mexico, every meal, buffet, market, side street served up Jicama (pronounced hee-cama), it is a Mexican root vegetable native to Mexico, a large light brown bulb, after one bite, I couldn’t believe I had been walking past this in the grocery store all my life. Jicama is similar to a turnip of sorts but has a much sweeter flavor, comparable to a mild apple, it has a tough peel which needs to be removed and a gorgeous crisp white flesh. It seriously is such a fresh and tasty snack, usually served simply, sliced into sticks with a dusting of salt, chili powder and a squeeze of lime juice, I had a plate a day! You can find it in almost any grocery store! I love slaws of any variety and had a light bulb moment, Jicama would make a far better slaw base than boring cabbage! Keeping the integrity of the Mexican simplicity in flavors, I brought together Jicama, ripe juicy mango, crisp red pepper, fresh cucumber, sweet carrots and a handful of fragrant cilantro for the slaw, delicious! The fresh Sweet Chili Lime dressing is a simple marinade of lime juice, chili powder, honey, garlic, salt, pepper, avocado oil and diced jalapeno! This Mexican Jicama Mango Slaw is a breeze to make, serve as a side, top with your favorite protein or enjoy my favorite way… shrimp TACO style!

Well, my lovely, spunky spin teacher always reminds me of Taco Tuesdays on Tuesdays and uses it (yells at us) as inspiration to get through a sweaty class… I’ve adapted naturally to this sort of persuasion through food (healthy food!) while dying on the bike. So let’s honor Taco Tuesday and treat ourselves to these well deserved, delicious, Shrimp Tacos with Jicama Mango Chili Lime Slaw. I was chowing down on the slaw one night and then BBQ’ed a skewer of Chili Lime Shrimp and threw it on top, then it dawned on me, why not have fun with my food and create a shrimp taco, lightened up with lettuce as the boat instead of tortilla, how Mexican of me… 🙂 So, I had some gorgeous butter leaf lettuce waiting to be filled with Jicama Mango Slaw, succulent shrimp and topped off with my favorites, avocado, jalapeno, cilantro and red onion. That’s the beauty of tacos, you get to play around with toppings and flavors to create your perfect little taco, mmmm. So simple yet looks like a Mexican fiesta on a plate! All in one preparation, make the slaw as well as extra Sweet Chili Lime Dressing to marinade your shrimp in, dinner under 30 minutes is served!

I hope I’ve inspired you and diversified your kitchen recipes on this Taco Tuesday! Thank you for everyone’s ongoing, incredible support of my creations and the feedback I receive everyday is invaluable. SO, why not make some shrimp tacos for you and the fam tonight! Also, a FYI, my husbands believes that food from the sea is not for him, I made these tacos for him the exact same way but added steak strips with the same Sweet Chili Lime marinade, he said it “was better than Mexico”! Go get your taco on! XOXO

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Mexican Style Chimichurri Grilled Shrimp

Long weekends rock, especially May Long here in Canada, camping commences, spring is in full bloom, and grills are a blazin’! Let’s get grilling my Mexican Style Chimichurri Grilled Shrimp this long weekend, it’s undeniably mouth-watering and freshly inspired by my recent jaunt in cuisine cultivated Mexico! I was exhilarated by Mexico’s vibrant food scene and distinct flavors, the unique market’s, fresh and wholesome produce, beautiful seafood, indigenous spices and ingredients. These items ignited a need to create a sauce that embodied their flavor culture through my eyes!

Everyday, even if it was dining at the resort’s buffet or meandering the streets and restaurants of Mexico and its island’s, I was exposed to their vastness of gorgeous produce as well as perfectly balanced and layered bold spice profiles. It quickly became apparent that seafood is abundant and fresh on the coasts, staples such as corn, beans, rice, avocados, tomatoes, squash and melt in your mouth tropical fruit was plentiful! The variety and multitude of preparation in chilies were inventive and the countless palatable spices had my taste buds dancing with every bite. For me the combination of fresh herbs and avocado over seafood was a combination I couldn’t get enough of, I had to create a sauce that embodied it all!

The concept of a Chimichurri sauce with a Mexican make over was exactly how I wanted to showcase the vibrant and earthy Mexican food culture in a dish. I mean who doesn’t love sauces! Chimichurri is traditionally an Argentinian sauce that pairs well with meats, I decided to amp it up with some Mexican flair.  This Mexican Style Chimichurri sauce is packed with fresh herbs, tangy acids, creamy avocados, spicy jalapeno, it truly compliments pretty much everything you smother it on… trust me, I explored it on many ingredients! From fresh seafood, to vegetables, chicken and steak, this sauce offers a real punch to anything you try it on. I have a major love affair with succulent, sweet shrimp (ask those that watched me mow down on shrimp in Mexico :)) and thought this bold and spicy sauce would pair beautifully well with shrimp, yep, sure did!

You guys, I have literally been basting all my meals in this Mexican Style Chimichurri, the outstanding part of this recipe is it takes no time at all to whip up, it keeps so well in an air tight container and flavors are even more elevated after a few days! It has been keeping my Mexican flavors and cuisine withdrawal symptoms under control I’d say, not to mention makes for a damn tasty and quick meal every time. I simply marinade anything I’m craving (of recent, Mexican Chimichurri eggplant and shrimp was my choice for dinner) in this mucho Mexican Chimichurri and the grill also enhances those flavors, lending a smokey hue!

I hope I delivered a little bit of Mexico to your May long weekend grilling plans, the perfect sauce to pack in that camping cooler! Happy May Long everyone, stay safe and pop those delicious Mexican Style Chimichurri Grilled Shrimp in your mouth! Let me know what you think of the recipe and showcase your creations by tagging your photos on Instagram @apinchofnurse. Watch for a soon to come travel blog post on my recommendations and ventures through Isla Mujeres, Mexico!

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