Oaxacan-Inspired Ancho Coffee Rub Shrimp Tacos
Wild shrimp tacos with Oaxacan ancho coffee rub and crisp jicama shells. Fast, fresh, and gluten-free dinner packed with flavor.
This wild shrimp taco recipe created by Stephanie Jill from The Posh Pescatarian uses our Oaxacan Ancho Coffee Rub to create a southern Mexican treat. The jicama taco shells adds variety and refreshing flavor.
Watch the recipe video here.
- Use the Oaxacan Ancho Coffee Rub to season 1 lb of shrimp; coat evenly and cook 2 minutes per side to avoid rubbery texture.
- Make crisp, low-carb taco shells by thinly slicing jicama on a mandoline. One medium jicama yields about 30 shells.
- Assemble tacos with two shrimp per shell and fresh toppings like tomato, red onion, pickled jalapeños, cilantro, and cotija.
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is a jicama taco shell and do I need a mandoline?
A jicama shell is a thin slice of raw jicama used like a taco shell. A mandoline gives even, paper thin slices quickly and safely when you use the guard. If you do not have a mandoline, slice jicama as thinly as possible with a sharp knife.
Can I use another shell instead of jicama?
Yes. Good substitutes are butter or romaine lettuce leaves for a light, low-carb option, or warm corn or flour tortillas if you prefer a traditional shell.
How do I avoid overcooking the shrimp?
Preheat a nonstick skillet to medium and cook shrimp in a single layer without crowding. Sear about 2 minutes per side until opaque and just firm. Remove immediately to stop carryover cooking.
Can I use frozen shrimp for this recipe?
Yes. Thaw completely in the fridge or under cold running water, then pat dry to remove excess moisture. Dry shrimp sear better and will take the rub more evenly.
How much Oaxacan Ancho Coffee Rub should I use?
The recipe uses about 3 tablespoons of rub for 1 pound of shrimp. You can reduce the amount if you prefer a milder flavor or add more for extra spice and smokiness.
Can I make these tacos ahead of time and how should I store leftovers?
You can prep shrimp and jicama separately. Cooked shrimp keeps in the fridge up to 2 days in an airtight container. Jicama shells are best fresh; if you must store them, keep them dry and wrapped for up to 24 hours. Reheat shrimp gently in a skillet or short microwave bursts.
Any tips for assembling and topping the tacos?
Place two shrimp per jicama slice. Add fresh toppings for contrast, like chopped tomato, red onion, pickled jalapeños, cilantro, a squeeze of lime, and cotija cheese. Keep toppings light so the jicama stays crisp.
What is a jicama taco shell and do I need a mandoline?
A jicama shell is a thin slice of raw jicama used like a taco shell. A mandoline gives even, paper thin slices quickly and safely when you use the guard. If you do not have a mandoline, slice jicama as thinly as possible with a sharp knife.
Can I use another shell instead of jicama?
Yes. Good substitutes are butter or romaine lettuce leaves for a light, low-carb option, or warm corn or flour tortillas if you prefer a traditional shell.
How do I avoid overcooking the shrimp?
Preheat a nonstick skillet to medium and cook shrimp in a single layer without crowding. Sear about 2 minutes per side until opaque and just firm. Remove immediately to stop carryover cooking.
Can I use frozen shrimp for this recipe?
Yes. Thaw completely in the fridge or under cold running water, then pat dry to remove excess moisture. Dry shrimp sear better and will take the rub more evenly.
How much Oaxacan Ancho Coffee Rub should I use?
The recipe uses about 3 tablespoons of rub for 1 pound of shrimp. You can reduce the amount if you prefer a milder flavor or add more for extra spice and smokiness.
Can I make these tacos ahead of time and how should I store leftovers?
You can prep shrimp and jicama separately. Cooked shrimp keeps in the fridge up to 2 days in an airtight container. Jicama shells are best fresh; if you must store them, keep them dry and wrapped for up to 24 hours. Reheat shrimp gently in a skillet or short microwave bursts.
Any tips for assembling and topping the tacos?
Place two shrimp per jicama slice. Add fresh toppings for contrast, like chopped tomato, red onion, pickled jalapeños, cilantro, a squeeze of lime, and cotija cheese. Keep toppings light so the jicama stays crisp.
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