Healthy, spa-inspired Blackened Shrimp Tacos

As the temperatures heat up, our food lightens up. No more heavy flavors or foods.

Carefree Station adapted their menu for our hot summer months, by taking the bold world flavors they already use and elminating the excess calories, carbs and salt.

If you're not up for making your own spa cuisine at home, head up to Carefree Station and take advantage of one of several outdoor dining spots at the restaurant. They have a garden courtyard, rooftop patio, and climate controlled atrium, and from June through August, they are offering Happy Hour all day long, all week with half priced wine, beer and spirits.

Spa Mex Blackened Shrimp Taco

Serving size = 4 tacos

Taco Ingredients:
4 slices of large jicama (layer more slices if using smaller jicama)
½ cup coleslaw (green cabbage, green and red bell peppers, carrot, cilantro to taste)
¼ of a cucumber
1 lime
12 ounces peeled, uncooked shrimp
½ cup guacamole
¼ cup red pepper puree
2 TBL Casero Cheese

Coleslaw Ingredients:
1 head green cabbage
1 green bell pepper
1 red pepper
2 carrots

Guacamole Ingredients:
3 tomatillos
2 jalapenos
1 TBL chopped cilantro
¼ cup white onion
1 avocado
1 garlic clove
Pinch of salt and pepper

Red Pepper Puree Ingredients:
16 ounce jar roasted red peppers
4 ounces of canned artichokes
Pinch of salt and pepper

Coleslaw Preparation:
Slice cabbage, chop bell peppers, shred carrots and combine.

Guacamole Preparation:
In a blender or food processer, combine tomatillos, jalapenos, cilantro, onion, salt, pepper, and garlic. Pulse until combined. Add mixture to a bowl, and fold in by hand the avocado.

Red Pepper Puree Preparation:
In a blender or food processor, puree roasted red peppers, artichokes, salt and pepper.

Shrimp:
Coat shrimp with a blackening season and cook in hot skillet until shrimp is no longer pink.

Taco Preparation:
Peel and slice jicama into 1/16 of an inch thin slices. Jicama should be the diameter of a small corn tortilla. If using smaller jicama, layer slices to create larger shell. Slice cabbage and combine with chopped green and red bell pepper, shredded carrots and chopped cilantro to taste. Place cabbage mixture on top of jicama slices. Peel and slice cucumber and add three slices to each taco. Squeeze fresh lime juice on top. Place shrimp on top of coleslaw and cucumber. Then layer with guacamole, red pepper puree, and cheese. Top with more lime juice.