Jicama is sometimes called Peruvian pear and I was delighted to discover they grow in Australia in Darwin and far north Queensland. In Mexico jicama is often served as an aperitif snack, cut into strips and sprinkled with smoked paprika then served in a tall, narrow glass partially filled with freshly squeezed lime. This is a terrific alternative to any olive in my opinion! This tropical taco is given a Southeast Asian twist with herbs, green mango, chilli and jicama for a lip-smacking and feisty taco treat. The marinade for the seafood is very versatile, the hero being achiote paste with its savoury, citrusy and complex taste.