Imperfect Produce Challenge: Shrimp Tacos with Mango Jicama Citrus Slaw

I just started getting Imperfect Produce delivered to my apartment a couple of months ago and I absolutely love it. It’s an ingenious company that sources and delivers affordable, unattractive, and slightly misshaped organic and conventional produce that is normally thrown away. (Yes, we live in a society where everything must be perfect in a grocery store – from the produce section to the beautiful Photoshopped women on magazine covers in the check out aisles.)

I always cherish that special moment when I open up my Imperfect Produce box and peer in to see what random assortment of “ugly” fruit and veggies are inside. There are usually at least one or two items in the box that challenge and ignite my recipe development creativity. Last week, it was an oddly shaped jicama. I’ve eaten jicama a couple of times and seen it pre-cut at Trader Joe’s… but I’ve never actually seen one in the flesh. It kind of looks like a flattened coconut on the outside and tastes like a starchy snap pea on the inside. It sat on my counter for two days until I knew what to do with it. But slowly, different ingredients and spices started to filter into my brain until the idea for Mango Jicama Citrus Slaw was born.

My Mango Jicama Citrus Slaw is a colorful, sweet, tangy, spicy, and crunchy salad that tastes amazing on it’s own or perfect on corn tortillas with spicy sautéed shrimp. The recipe yields an insane amount – 12 cups! – so you can easily eat it throughout the week. I tend to eat it as a salad during the day and use it to jazz up shrimp tacos a night (without managing to get sick of it). I hope you enjoy this addictive and versatile slaw as much as I did!

Makes 12 Cups*

Shrimp Tacos with Mango Jicama Citrus Slaw

My Mango Jicama Citrus Slaw is a colorful, sweet, tangy, spicy, and crunchy salad that tastes amazing on it’s own or perfect on corn tortillas with spicy sautéed shrimp.

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Ingredients

Slaw:
• 1/2 red cabbage, shredded
• 2 mangos, peeled and diced
• 1 jicama, peeled and julienned
• 2 cups frozen organic non-GMO corn, rinsed and thawed
• 1 ½ cups cooked black beans, rinsed (1 tetrapak or can)
• 3 scallions, finely chopped
• 1/2 cup cilantro, finely chopped
Dressing:
• 3 limes, juiced
• 2 oranges, juiced
• 1 cup cilantro
• 1/2 cup olive oil
• 1 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon chipotle
• 1/4 teaspoon cayenne
• Salt and pepper to taste
Shrimp Tacos (makes 6):
• 18 shrimp, frozen
• 1 teaspoon olive oil
• 1/8 teaspoon cayenne pepper
• 1/2 orange
• 6 corn tortillas

Directions

1. Combine the red cabbage, mangos, jicama, corn, black beans, scallions, and cilantro to a large bowl.
2. Add lime juice, orange juice, cilantro, olive oil, cumin, turmeric, chipotle, cayenne, and salt and pepper to a blender. Blend until everything is combined. Add the dressing to the large bowl and toss.
3. Place frozen shrimp in a very hot bowl of water for 10 minutes (or until defrosted). Rinse and strain.
4. Heat a medium pan with olive oil. Add shrimp and cook the first side for 2 minutes. Flip the shrimp, sprinkle with cayenne pepper, and squeeze orange juice generously over the shrimp. Cook for another 2 minutes, until the shrimp are all the way cooked through.
5. Place tortillas in between 2 wet paper towels and microwave on high for 30 seconds.
6. Add 1/2 cup of Mango Jicama Citrus Slaw and 3 shrimp to each tortilla.

Cuisine: Southwestern, Mexican | Recipe Type: Vegan optional, gluten free

Notes

*Although the Mango Jicama Citrus Slaw yields 12 cups, the shrimp taco portion of the recipe only yields 6 tacos, because they taste better when made fresh daily.

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