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Oaxacan-Inspired Ancho Coffee Rub Shrimp Tacos

Oaxacan-Inspired Ancho Coffee Rub Shrimp Tacos

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.



  • 1 lb wild sustainable shrimp, peeled, deveined and sliced in half lengthwise
  • 1 medium lime, cut in half
  • 2 tablespoons avocado oil
  • 1 medium Jicama, peeled
  • 1/2 bunch of cilantro
  • Taco toppings of your choice: Tomato, red onion, pickled jalapenos and cotija cheese

Preparation Instructions:

To make the jicama taco shells use a mandoline to create paper thin slices using the appropriate setting. Be sure to use the guard to protect your hands. One medium jicama will yield about 30 shells.

In a small bowl, add the shrimp and squeeze ½ of the lime over them. Sprinkle in a little sea salt, a few sprigs of cilantro and the avocado oil. Use your hands or a spoon to combine the ingredients, making sure that the spice blend is covering all of the shrimp. Set aside.

Heat a large non-stick skillet over medium heat. When warm, add the shrimp, careful not to crowd the pan. Cook the shrimp on each side for 2 minutes then add to a clean container. Take care not to overcook the shrimp or they will become rubbery.

Assemble the tacos by adding two pieces of shrimp along with your favorite toppings.



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