Serious Eats: Recipes

Dinner Tonight: Shrimp Tacos with Pumpkin Seed Sauce

My last dish with pumpkin seeds was chicken with pumpkin seed sauce. It wasn't pretty looking--as many commenters rightly pointed out--but it was utterly delicious, and like I mentioned in the comment section, one of my better meals in recent memory. So I was immediately game for this Los Angeles Times recipe with a corn tortilla that ditched the chicken, adding shrimp and jicama instead.

Now, I'd never actually bought jicama before, but since I was so caught up with the pumpkin sauce, I didn't even think twice about it. How would the thing taste? Was it a fruit or vegetable? Those things didn't cross my mind.

After removing the peel of the vegetable--I looked that one up--it shredded easily on the box grater. As it turns out, jicama is slightly sweet, easy to grate, and a perfect crisp topping for these amazing green tacos.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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