Low Carb Shrimp Tacos

Low-Carb Shrimp and Jicama Tacos

These are the perfect tacos for when you want to go low carb but just don’t feel like another lettuce wrap.

Jicama makes the perfect taco shell replacement for a fresh and fiber packed crunch. If you’re not familiar with jicama, it’s a root vegetable with thick, brown skin and mostly grown in Mexico and Central America. You don’t eat the skin. The fleshy, white inside is like a cross between an apple and a potato. It’s low carb and can be eaten raw. Jicama contains minerals, like calcium, phosphorus, potassium, magnesium, and manganese.

This is a complete blood sugar balancing Fab Four meal. Protein from the shrimp. Fat from the avocado oil and avocado. Fiber and greens from the cole slaw, cilantro and avocado.

If you’re a taco lover and want other taco recipes that are tasty and blood sugar friendly, here are my favorites:

  • Prep Time

    10 minutes

  • Total Time

    1 hour 25 minutes

  • Servings


  • Freezer Friendly



  • 1 large Jicama or pre-made Jicama
  • 1 bag cole slaw mix
  • 1 lime, juiced
  • 9-12 shrimp
  • 1 tbsp avocado oil
  • Salt, to taste
  • 1/4 avocado, sliced
  • Cilantro, for topping


  1. Peel and mandolin slice jicama into thin slices. Place sliced jicama in water with a pinch of salt for 1 hour to remove excess starch and make jicama mailable. Set aside.
  2. Over medium heat, add 1 tbsp of avocado oil to a sauce pan. Place your shrimp in the pan, squeeze 1/2 lime and season with salt. Cook without moving for 2 minutes for medium shrimp, 3 minutes for large shrimp, or 4 minutes for jumbo shrimp. Flip shrimp and continue to cook, tossing, until the shrimp are just cooked through - 1 minute for medium shrimp, 1–2 minutes for large shrimp, or 2–3 minutes for jumbo shrimp.
  3. In a separate bowl, add 1 bag of cole slaw mix, the other half of the lime, salt to taste, and whatever herbs and spices you desire.
  4. Fill your jicama tacos with 3-4 shrimps. Top with slaw, avocado slices, cilantro, and a pinch of himalayan salt.