Grilled Shrimp Tacos with Jicama Slaw
Fish
1 pound jícama, peeled and cut into 3-inch-long matchsticks
¼ cup thinly sliced red onion
3 tablespoons chopped fresh cilantro
1 teaspoon grated orange zest plus ⅓ cup juice
Salt
3 tablespoons vegetable oil
1 tablespoon minced fresh oregano or 1 teaspoon dried
2 teaspoons chipotle chile powder
1 teaspoon garlic powder
2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
18 (6-inch) corn tortillas
1 cup Mexican crema (recipes follow)
Lime wedges
Combine jícama, onion, cilantro, orange zest and juice, and ½ teaspoon salt in bowl, cover, and refrigerate until ready to serve.
Whisk oil, oregano, chile powder, garlic powder, and ½ teaspoon salt together in large bowl. Pat shrimp dry with paper towels, add to spice mixture, and toss to coat. Thread shrimp tightly onto four 12-inch metal skewers, alternating direction of heads and tails.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Place shrimp on grill and cook (covered if using gas) until lightly charred on first side, about 4 minutes. Flip shrimp, pushing them together on skewer if they separate, and cook until opaque throughout, about 2 minutes. Transfer to platter and cover with aluminum foil.
Working in batches, grill tortillas, turning as needed, until warm and soft, about 1 to 1½ minutes; wrap tightly in aluminum foil to keep soft.
Slide shrimp off skewers onto cutting board and cut into ½-inch pieces. Serve with tortillas, jícama slaw, crema, and lime wedges.