Chloe's Orangey Shrimp Jicama Tacos

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by cooking rice accordingly. With a rice cooker, add coconut water, olive oil, water, and salt to the rice cooker with the rice and let cook while you make the shrimp.

Step 2

Pour shrimp into a large bowl and fill with room temp water. Let shrimp defrost completely before cooking. Once defrosted remove shells and tails.

Step 3

Heat a pan over medium and spray with nonstick spay. Add cleaned shrimp to pan and cook until cooked through. Approx. 3 minutes on each side.

Step 4

In a separate bowl mix all sauce ingredients together.

Step 5

When the shrimp are cooked through, drain any excess liquid from the pan before adding sauce.

Step 6

Add sauce directly to the pan and cook for a few minutes to warm the sauce and simmer.

Step 7

In a separate pan, heat up a little bit of oil (I use spray avocado oil) and place your jicama wraps in the pan. Let them brown up (about 90 seconds on each side).

Step 8

Once your jicama wraps are done, place a little bit of cabbage in each wrap, along with the shrimp, pistachios, seaweed paper, and mandarin oranges.

Step 9

Top tacos with furikake, sesame seeds, or your seasoning of choice.

Step 10

Serve with rice on the side. Enjoy!