Mikey’s Shrimp Tacos w/ Jicama Slaw

Spring is almost here so that means taco season is upon us. We used our mildest sauce for this recipe, Mikey’s Sauce, because the tang of the pineapple and the smoothness of the avocado really bring out the best in shrimp. We’ve also made this with our Sticky Sweet Heat, which I’d highly recommend if you want a bit more bite to your taco (like we do). These are quick to throw together on a Taco Tuesday to impress your friends with your culinary prowess. Pair with a traditional margarita (or our spicy variant found here) and some chips and salsa and you’ll be welcoming in spring with the best of ‘em.

Mikey’s Shrimp Tacos w/ Jicama Slaw

Prep Time: 15
Cook Time: 10
Total Time: 25
Yield: 8 tacos

• Ingredients

  For the filling

  • 1 lb. shrimp, peeled & deveined

  • 3 garlic cloves, minced

  • 2 tbsp. fresh lime juice

  • zest of 1 lime

  • 2 tbsp. butter (unsalted)

  • kosher salt (to taste)

  • 2 tbsp Mikey’s Sauce (or Sticky Sweet Heat for more spice)

  • black pepper

  • cilantro (if you like it)

  • 1.5 oz. silver tequila

  • corn or flour tortillas

  For the slaw

  • 1 lb. jicama, peeled and julienned

  • 1/4 head of red cabbage, thinly shredded

  • kosher salt

  • fresh ground black pepper (or pink if you have it)

  • cilantro (again, if you like it)

  • 2 shallots, thinly sliced (the thinner the better)

  • 2 tbsp. avocado oil

  • 1 1/2 tbsp. honey

  • zest and juice of 1 lime

• Directions

  Prepping the Shrimp

  • in a large bowl, combine hot sauce, salt, lime juice, lime zest, and whisk till combined.

  • add thawed shrimp and toss till coated

  Prepare the Slaw

  • combine avocado oil, honey, lime juice, and lime zest in a bowl and whisk till combined

  • add prepared jicama, cabbage, and shallots into the mixture. toss until coated.

  Cooking the Shrimp

  • heat a large sauce pan over medium heat. add 2 tbsp of butter

  • once the butter is melted, add shrimp. Increase heat to medium high. Cook for 2 minutes. Turn the shrimp and cook for an additional 2 minutes.

  • Add minced garlic.

  • when the shrimp turns pink and the outside started to brown, add the tequila to deglaze the pan. Cook for 1-2 minutes till tequila is mostly evaporated.

  • remove shrimp and place on paper towel. Drizzle buttery lime and tequila mixture over resting shrimp

  Preparing the Torillas

  • using the same pan from the shrimp, place corn or flour tortilla onto the pan. If there are bits of the garlicky buttery tequila goodness, all the better. Heat each side for 20-30 seconds and remove.

  For some added heat, add a healthy dose of our hot sauce on top. A couple slices of avocado wouldn’t hurt either.