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.