-
1
1.
-
2
Finely chop about a third of the cilantro to yield 2 tablespoons, setting aside the rest.
-
3
In a small bowl, mix the chopped cilantro with the sour cream and set aside.
-
4
2.
-
5
In a medium saute pan over medium heat, toast the pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown.
-
6
Set aside briefly to allow to cool.
-
7
3.
-
8
In a food processor or blender, place the pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and one-half cup of water.
-
9
Blend to a smooth paste.
-
10
4.
-
11
Return the mixture to the saute pan, add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors.
-
12
Stir frequently to make sure the sauce doesn't burn and add more water if the sauce thickens too much or too quickly.
-
13
Meanwhile, shred the jicama using a box grater.
-
14
Refrigerate until needed.
-
15
5.
-
16
Increase the heat to medium-high and add the shrimp.
-
17
Cover and cook until the shrimp are pink, about 5 minutes, stirring and turning the shrimp occasionally for even cooking.
-
18
6.
-
19
Heat a skillet or griddle over medium heat and warm the tortillas.
-
20
Arrange two tortillas per plate, slightly overlapping.
-
21
Divide the shrimp among the tortillas, add shredded jicama and a spoonful of cilantro sour cream.
-
22
Serve immediately, with lime wedges.
-
23
Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 mg. cholesterol; 365 mg. sodium.
