Guajillo Shrimp Tacos with Lime Sweet Potato Purée and Crunchy Jicama Pepita Slaw

Name: Guajillo Shrimp Tacos with Lime Sweet Potato Purée and Crunchy Jicama Pepita Slaw
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb medium shrimp, peeled and deveined; 4 pieces (0.7 oz) guajillo chiles; 2 cloves garlic; 3 tbsp lime juice; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 tsp honey; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 lb sweet potato; 1 tbsp butter; 7 oz jicama; 1/4 cup toasted pumpkin seeds; 1/2 cup fresh cilantro; 1/2 cup red onion; 12 tortillas (10.5 oz) corn tortillas; 2 oz queso fresco; 1 cup water

An original Mexican taco recipe featuring shrimp sautéed in a mild guajillo chile marinade, layered over silky lime sweet potato purée and topped with a fresh crunchy slaw of jicama, pumpkin seeds, and cilantro. The balance of sweet, citrusy, smoky, and crisp flavors makes it memorable.

25 minPrep

20 minCook

45 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g medium shrimp, peeled and deveined (without cola, dry with toalla of papel)
4 pieces (20 g) guajillo chiles (without stalk ni semillas)
2 cloves (8 g) garlic (for the adobo)
45 ml lime juice (divided)
30 ml olive oil (divided)
2 g ground cumin (divided)
2 g smoked paprika (for the adobo)
10 ml honey (for equilibrar the chile)
8 g salt (divided, or to taste)
1 g black pepper (freshly ground)
450 g sweet potato (pelado and cut diced)
15 g butter (for the puree)
200 g jicama (pelada and en juliana fina)
35 g toasted pumpkin seeds (lightly chopped)
15 g fresh cilantro (chopped)
60 g red onion (en pluma fina)
12 pieces (300 g) corn tortillas (small)
60 g queso fresco (desmoronado for servir)
240 ml water (for suavizar the chiles and ajustar the puree)

Nutrition facts

per serving

435 kcal

Calories

25 g

Protein

41 g

Carbs

19 g

Fat

6 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
1. Place the guajillo chiles in a bowl and cover them with 120 ml (1/2 cup) very hot water. Let them soak for 10 minutes until softened.
2
2. Meanwhile, place the sweet potato in a small pot with enough water to cover. Cook over medium heat for 12 to 15 minutes, until very tender. Drain well.
3
3. Blend the softened guajillo chiles with the garlic, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 1/2 tsp cumin, smoked paprika, honey, 60 ml (1/4 cup) clean soaking water, 1/2 tsp salt, and black pepper until you have a smooth marinade.
4
4. Place the shrimp in a bowl, pour the marinade over them, and toss well. Marinate for 10 minutes in the refrigerator while you prepare the rest.
5
5. For the purée, mash or process the cooked sweet potato with the butter, 15 ml (1 tbsp) lime juice, 1/2 tsp cumin, 1/4 tsp salt, and 30 to 60 ml (2 to 4 tbsp) water until smooth and spreadable. Keep warm.
6
6. In another bowl, combine the jicama, red onion, cilantro, toasted pumpkin seeds, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lime juice, and 1/4 tsp salt. Toss and let stand for 5 minutes so the slaw absorbs the flavors.
7
7. Heat a large skillet over medium-high heat. Cook the shrimp with their marinade for 3 to 5 minutes, stirring often, until pink, firm, and fully cooked. If you want to keep them warm, transfer them to a baking dish and cover; you can hold them in the oven at 200 °F / 95 °C for a few minutes.
8
8. Warm the corn tortillas on a comal or dry skillet for 20 to 30 seconds per side until soft and flexible. If preferred, keep them wrapped in foil in a 250 °F / 120 °C oven for 5 minutes.
9
9. Assemble each taco with a spoonful of lime sweet potato purée, several guajillo shrimp, some crunchy jicama-pepita slaw, and finish with crumbled queso fresco.
10
10. Serve immediately to enjoy the contrast of the hot filling, creamy purée, and fresh slaw.

Chef tips

Do not marinate the shrimp too long, or the lime may affect its texture. Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes to deepen their flavor. For more heat, add 1 árbol chile to the marinade.

Substitutions

You can substitute the shrimp with strips of firm fish or sliced mushrooms for a vegetarian version, although nutritional values and allergens will change. Queso fresco can be replaced with mild feta. If you do not have jicama, use thinly sliced green cabbage.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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