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.
- 1/2 cup raw pumpkin seeds
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 1/2 teaspoons salt
- 1 serrano, seeded
- 1 jalapeno, seeded
- 1/4 large jicama, peeled
- 1 pound raw shrimp, peeled and deveined
- 8 corn tortillas.
- 1/2 bunch cilantro
- 2-3 limes, cut into wedges
Toast the pumpkin seeds in a large skillet over medium heat. Cook until they turn slightly golden, about eight minutes. Remove and place in a blender.
Add olive oil, garlic, salt, jalapeno, serrano, cilantro, and half a cup water to the blender. Process into very smooth.
Pour the mixture into the skillet, turn the heat to low, and cook for 20 minutes. Add a half cup of water about halfway through. Stir occasionally, adding more water if it looks dry.
Meanwhile, shred the jicama with a box grater.
After the 20 minutes of simmering, turn the heat to medium-high and toss in the shrimp. Cook until they have turned pink, about five minutes. Stir to make sure all sides of the shrimp have cooked.
Meanwhile, place another skillet over high heat. Warm a tortilla for a few seconds on each side, then place in on plate and cover with a towel. Repeat with the other tortillas.
Serve the shrimp and sauce on the tortillas. Sprinkle the shredded jicama on top and serve with the lime wedges.