I first had a crispy shrimp taco at La Azotea in San Miguel de Allende. They used thin slices of jicama as shells, crispy shrimp, fried leeks and spicy mayo. My recipe uses my Salt’n’Peppa shrimp with my cilantro crema.
Salt'n'Peppa Shrimp Tacos
ENTERTAINING, GLUTEN-FREE, INDULGENCE
6 jicama shells
1/2 cup cilantro crema
1 recipe salt’n’peppa shrimp
1/2 cup fried shallots
cilantro to garnish
Assemble, shrimp, shallots and crema and serve on jicama shells.