Let’s talk politics.
Just kidding!! Ugh. I don’t even want to think about the next month leading up to the election. Maybe that is why I am so focused on house stuff now.
I recently placed an order at West Elm for curtains for our bonus room. They are a fun with a blue graffiti pattern. Kinda like crazy brush strokes. They were on sale and I used my designer discount so I got them for a steal ($12 for each panel!).
I also ordered a white porcelain hurricane and a beautiful mirror. I don’t know where the mirror will go just yet but it was too beautiful to pass up. Oh man, it has this gorgeous blue inlay pattern. Plus, it was half off with the sale and my discount. It was like fate.
Then while I was in Target this past weekend I got sucked into the Pillowfort section as I looked for stuff for Autumn. I was expecting her to pick out a girly pattern or the pink or purple they had, but she went for the navy curtains with anchors. So my whole ‘look’ for her that I’ve had in my head for the past few months is all wacky. I am still trying to figure out if her selection is serious or not. We’ll go back and I’ll ask her again to check on things.
So yeah, my life is revolving around curtains and tacos. But that’s cool since curtains are really important in bring a room together and tacos rock.
These tacos rock because they are delicious, plus they are Paleo and are Whole30 compliant.
Have you ever had a taco made with a jicama shell? They are so good! The jicama doesn’t have too much flavor that competes with the taco filling, but gives the taco great crunch. They are thin so they are pliable but the texture of the jicama still gives it some crunch.
The one thing to note is that they are pretty small tacos, all dependent on the size of the jicama. So I’d budget like 3-4 per person for a good serving.
Once you give these jicama tacos a try you will be hooked!!
Chipotle Shrimp Jicama Tacos with Pineapple Salsa
Makes about 15 tacos
For the Pineapple Salsa
- 1 Cup finely diced pineapple
- 1/4 Cup finely diced red onion
- 1/4 Cup finely chopped cilantro
- 1 jalapeno, stem and seeds removed, finely minced
- 1 Tablespoon of lime juice
- salt, to taste
For the Tacos
- 1 large jicama
- 1 pound of peeled, de-veined shrimp, tails removed (smaller shrimp is better!)
- 1 can of chipotles in adobo
- 2 Tablespoons pineapple juice
- 1 Tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 avocado, diced
- chopped cilantro for garnish
- To make the salsa, combine all of the ingredients in a mixing bowl. Cover and place in the refrigerator and
- To make the jicama taco shells, peel the jicama to remove the outer layer. Using a mandolin, thinly slice the jicama into rounds. Set aside. (If you don’t have a mandolin then carefully use a knife.)
- In a blender or food processor, combine the chipotles in adobo, pineapple juice, lime juice, cumin, salt, and pepper. Using 2 Tablespoons of the sauce, marinate the shrimp for 30 minutes. (Freeze or use the remaining sauce to marinate chicken or steak)
- In a large skillet, heat the oil over medium-high heat. Add the shrimp to saute. Cook for 2 minutes and then flip the shrimp over and cook for another 1-2 minutes, or until pink and just curling.
- Assemble your tacos with 3-5 shrimp (depending on size of shrimp), pineapple salsa, avocado, and cilantro.
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