Spicy Shrimp Tacos with Jicama Slaw (Gluten-Free)

Ingredients

• 1 lb Shrimp, peeled and deveined
• 8 count Corn tortillas
• 1 cup Jicama
• 1 cup Red cabbage, shredded
• 0.5 cup Carrot, shredded
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.25 cup Cilantro, chopped

Instructions

1. 1In a medium bowl, combine the 1 lb shrimp, 1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Toss everything together until the shrimp are evenly coated.
2. 2Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat, approximately 400°F (200°C).
3. 3Add the coated 1 lb shrimp to the hot skillet in a single layer. Cook for 3-5 minutes, or until the shrimp are pink and opaque, and reach an internal temperature of 145°F (63°C). Remove from heat.
4. 4In a separate medium bowl, combine the 1 cup jicama, 1 cup red cabbage, 0.5 cup carrot, 2 tablespoons lime juice, and 0.25 cup cilantro. Mix well to create the slaw.
5. 5Warm the 8 count corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 30 seconds per side until pliable.
6. 6Assemble the tacos by filling each warm corn tortilla with the cooked shrimp. Top generously with the prepared jicama slaw.
7. 7Serve the Spicy Shrimp Tacos immediately.

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