Shrimp & Scallop Tacos in Jicama Wraps

Makes 12

We’ve come a long way to be able to find pre-sliced jicama wraps at your grocery store! Find these in the pre-cut veggie section, and if your store is not carrying them yet, use a mandolin slicer to carefully create paper-thin jicama “shells” that you’ll fill with crispy and brightly-flavored seafood and blueberry salsa!

Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

Salsa:
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lime juice
Zest from ½ fresh lime
2 medium radishes, minced
1 whole scallion, minced
½ cup fresh blueberries
Seafood:
10 small scallops
2 ounces of small shrimp (tails removed & deveined)
Wraps:
12 pre-sliced jicama wraps or 12 paper thin round slices of jicama
Garnishes:
¼ cup fresh cilantro, minced

Instructions:

Add all salsa ingredients together and toss well and set aside.

Steam scallops and shrimp for about 1-2 minutes, or until cooked through. Set aside to cool.

Once cool, toss in the salsa.

Fill 12 jicama wraps with the seafood and salsa mixture, garnishing with fresh cilantro.

Serve immediately, storing any leftovers in the fridge for up to 2 days.

Enjoy!

Nutrition is for 1 taco:
Calories: 97
Carbs: 4
Net Carbs: 2
Protein: 5
Fat: 7

Shrimp & Scallop Tacos in Jicama Wraps

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