Lava Rock Shrimp With Honey Chipotle Lime Sauce And Mango Jicama Salsa Recipes

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JICAMA MANGO SALAD WITH CILANTRO AND LIME



Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
  • Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
  • Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

LIME SHRIMP TACOS WITH MANGO SALSA



Lime Shrimp Tacos with Mango Salsa image

Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.

Provided by Halla Farhat

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 15

1 pound cooked small shrimp
1 tablespoon olive oil, or to taste
3 cloves garlic, minced
salt to taste
2 tomatoes, diced
1 mango, diced
1 avocado, diced
½ green bell pepper, diced
3 tablespoons lime juice
1 green chile pepper, diced
1 teaspoon white sugar
2 cups chopped fresh cilantro
¼ cup tequila
3 tablespoons lime juice
12 warm corn tortillas, or as needed

Steps:

  • Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
  • Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
  • Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
  • Serve hot shrimp and salsa over corn tortillas.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 54.2 g, Cholesterol 221.3 mg, Fat 14.6 g, Fiber 10.9 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 348.3 mg, Sugar 10.8 g

JICAMA SALSA



Jicama Salsa image

Provided by Sunny Anderson

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper

Steps:

  • Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.

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