Put all dressing ingredients in a magic bullet or blender and blend until smooth.  The chipotle peppers come in a can with adobo sauce. I usually take them out of the can, use what I need and then freeze them until the next time I need them.  They freeze well and they add a little kick to the tacos.

Preheat frying pan with oil and add garlic over medium heat.  Add shrimp until cooked through – usually 3-5 min of cooking. 

Arrange all taco toppings on a platter with the dressing and shrimp.  Have people assemble their own tacos.  Place shrimp and topping on the wrap and drizzle with the dressing.

Jicama wraps are simply thinly sliced jicama, and are delicious.  I first tried these wraps down in Mexico and was hooked.  I recently found them for purchase at Trader Joes.  If you can’t find jicama wraps, you could make these tacos into bowls and add thinly sliced jicama to the bowl.  I feel like the jicama and shrimp just go so well together and the jicama gives crunch and juiciness to the taco.  Enjoy!