Fish tacos, to me, are more of a state-of-mind than an actual recipe. Think of, for example, applauding a Key West sunset with a margarita in one hand, a fish taco in the other. ("Excuse me, waiter-- another round for my friends, please!")

I've sufficiently rhapsodized over them in a previous recipe for Grilled Mahi-Mahi Fish Tacos. If you need further convincing, especially if you're new to fish tacos, these mahi-mahi tacos could be life-altering.

Jicama has a light, crunchy texture, which is particularly welcome in this recipe, cooling down the chipotle heat. It's available in the produce section of most groceries in town. It's not a big seller at traditional groceries; I've purchased my share of mildewy jicama. Check out the root end to ensure it doesn't have the telltale bluish spots before purchasing.

Add an additional element of delicious smokey richness to the tacos by combining minced chipotle, mayonnaise and lime juice to taste. Brush over the warm tortillas before stuffing, or serve the mayonnaise on the side. Tonight I skipped the dressing, saving the calories and some time.

Yield: 8-10 tortillas
Time: 35 minutes
Cost: apx. $19

Ingredients

1 pound raw medium-sized shrimp, peeled
1 canned chipotle pepper*, minced
3 tablespoons fresh lime juice, plus 1 lime cut into wedges
2 tablespoons canola oil, divided
1 small jicama, peeled and cut into 1 1/2-inch matchsticks (2 cups)
1 red pepper, seeds and ribs removed and julienned
3 large scallions
2 tablespoons cilantro, divided, plus extra sprigs for garnish
1 teaspoon cumin
8-10, 6-inch (stone ground) white corn tortillas

*Note: That's one pepper, not the whole can! I always freeze the remaining peppers. Canned chipotle peppers are available at most groceries in town.

Directions

1. Preheat oven to 250Ëš.
2. Toss shrimp with chipotle and 1 tablespoon of the lime juice; lightly sprinkle with kosher salt. Let sit at room temperature 20 minutes while you make the slaw.
3. Make a dressing by whisking together 1 tablespoon canola oil with remaining lime juice, cumin and cilantro. Toss jicama, red pepper and scallion with dressing.
4. Wrap tortillas in foil and place in oven to heat.
5. In a heavy-bottomed sauté pan, heat remaining tablespoon oil over medium high heat. Quickly cook marinated shrimp in oil, about 45 seconds on each side or until the shrimp are pink.
4. Serve shrimp on warm tortillas with jicama slaw and lime wedges and cilantro sprig garnish, if desired.