Jicama Tac
(click on image to enlarge)
Serves 1 to 4 (Depending on your appetite)
I stole this idea from “Top Chef” contestant Richard Blais and twisted it a bit to fit me. It’s so light and tasty I just scarfed down all of it.
Ingredients
- 1 Jicama, sliced very thin
- 1 Tomato, Choppped
- 1 Tomatillo (or another tomato), Chopped
- 1 Green Onion, Sliced thin
- 1 Clove Garlic, Mashed
- 1 Avocado, Mashed with a fork
- 1 Small Lime, Squeezed
- 1 Chili Pepper, Chopped
- ¼ Bunch of Cilantro, Chopped
- 1 teaspoon Coriander
- 1 teaspoon Sea Salt
- ½ teaspoon Pepper
- 1 Mango, Sliced
Preparation
1. Slice your jicama as thinly as you can so it can be folded. 2. Mix the other ingredients except the mango completely. 3. Serve the guacamole inside the jicama and top with the mango.
Comments
rawleen writes: (April 02, 2008)
Love it!
omshanti writes: (April 02, 2008)
hello breakfast tomarrow! jicamam is my new best friend lately…eating one a day instead of carrots which where my old best friend….grin
harmonylia writes: (April 02, 2008)
Im totally with you omshanti. I ADORE jicama. The first time I had it I was like, what’s this Gi-Ca-Ma stuff. It’s fabulously versatile. I’m going to try making samosas with it tomorrow hee hee hee!!!!
loucakes writes: (April 02, 2008)
wow, this looks delicious! there was someone raw on top chef? awesome.
harmonylia writes: (April 02, 2008)
Im not sure if he was raw, but it was a quick fire challenge where they were required to come up with a fresh new idea for tacos, and voila, this is somewhat close to what he had with a few changes. I think a raw top chef would rock!
anmanoel writes: (April 02, 2008)
this looks really good. :9 on Top Chef, i think he put papaya and avocado inside his.
harmonylia writes: (April 02, 2008)
Yes, anmanoel, you are so right! lol, I cheesed because I didn’t have any papaya to speak of, only mango. Just in case anyone is interested at my inspiration, here is the link! http://recipes.bravotv.com/top_chef/season_4/episode_3_2/vegetarian_tacos_with_jicama_tortilla.php they are really pretty.
jackiev writes: (April 02, 2008)
this looks so good! i love jicama…how’d you slice it so thin?
Luna blu writes: (April 02, 2008)
What a great and quick (don’t have to dehydrate shells) idea! Thaks!
Hippie Chick writes: (April 02, 2008)
JACKIEV – I would use a mandolin. I have a small Japanese handheld one that is really great, although it doesn’t julienne. I must add, however that I almost ended up in the emergency room after using it once…very sharp.
harmonylia writes: (April 02, 2008)
LOL hippie chick, me too! I’m deadly with a mandolin, actually jackiev, I used my regular slicing knife and squared the bottom a bit then sliced. They are thicker than they look, but they are so flexible. I really liked not having to dehydrate because lately it’s been run run run around here and I was hungry. I also liked that the filling is easy to throw together as well and so very flexible.
Jasmine writes: (April 03, 2008)
Ohhh, how I waaantttt this… I’m just about to start drooling now. I am a HUGE mango lover and am always excited about new ways of eating it. Thank you!!!
Rawsiki writes: (April 03, 2008)
O.O I’m amazed by this. So, you just peel the jicama, and voila-tacos?! Is it that simple? What do the tacos taste like? Sweet? Crunchy or soft?
Hippie Chick writes: (April 03, 2008)
I just made it and they are GREAT…used a big turnip though. Sliced thin it was fine. Rolled up a few overlapping and mad some mini burritos. THANKS!!!
harmonylia writes: (April 03, 2008)
I was wondering if a turnip would work hippie chick! I have one in the fridge and the kids want tacos tonight, so, it works! Rawsiki, they taste semi sweet, and are crunchy, like an apple almost.
Marichiesa writes: (April 22, 2008)
OMG! I just found this and it looks AWESOME. Muchas Gracias!!
namadetaberu writes: (May 02, 2008)
That was marvelous! Thank you so much for posting. I just cubed my mango and jicama and added it and ate it more as a salad/salsa. YUM!!
Kristen writes: (May 16, 2008)
I wish I’d seen that I needed a mandolin before I started prepping this recipe. I couldn’t slice the jicama thin enough and when I did, it wouldn’t fold and just snapped in half. Ultimately, I chopped everything up and made a big fat salad…which, by the way, was absolutely delicious and cooling on this hot Summer day. Together, the ingredients are awesome, but jicama is impractical for tacos without the right tools.
harmonylia writes: (May 17, 2008)
Hi Kristen, I actually don’t use a mandolin to slice mine. What you must have read was that I am deadly with the mandolin, SO I don’t use it lol, for fear of losing a finger!!! I flatten the bottom of the peeled jicama and then use a bread knife (the serrated ones work so very well) to slice them. I’m sorry you weren’t able to get the slicing down, but happy it worked, I’m not sure I find the jicama impractical with just a sharp knife!
jacfred1 writes: (May 23, 2008)
I m having trouble finding Jicama here in NY. Does it o by another name in the super market?
carrie6292 writes: (May 24, 2008)
Jacfred1: Jicama is right near the potatoes. I don’t think it has another name, but you never know! If you find turnips or parsnips,it should be close by! Where in NY are you? I’m up in Syracuse and if i have it here, i can guarantee you have it where you are :) If not, just ask your supermarket and they might special order it for you.
rachel_akiko writes: (June 01, 2008)
THAT LOOKS AWESOME!!! please marry me.
kyla writes: (June 27, 2008)
LOVE IT. unfortunately, i was not a very successful jicama slicer…so, instead i used sprouted tortillas…my husband ate 4 1/2 of these!! soooo yummy!!!!!! thank you!
harmonylia writes: (July 01, 2008)
Oh that is wonderful, and I’m sorry the jicama didn’t work out for you but it was easier with a bigger hunk of jicama. I haven’t made these in a while, should be about time to give them a try again. rachel_akiko, as wonderfully delightful as the proposition sounds, I am ultimately flattered but taken :P
kungfugrrl writes: (July 17, 2008)
Yum! I make this for my BF and I all the time. I have been successful with the taco jicama but I find it easier to chop the jicama in quarters and slice them on the mandolin so they are triangular like corn chips.
harmonylia writes: (July 19, 2008)
Jeez kungfugrrl, I never even thought of that! That sounds like a NOTCHO. It sounds easier to! Thanks!
love and blessings writes: (August 16, 2008)
yea!dinner tonight
Fahrenheit writes: (August 23, 2008)
Fantastic! My non-raw husband devoured them. What a great taste and feeling a comfortable fullness. I added some raw corn
- cut off the cob -yumm.Mami writes: (August 27, 2008)
This is a family favorate, slowley I’m winning the SAD diet war in my house and with awsome an awsome recipe like this your making it much easier for me. Thanks.
harmonylia writes: (August 29, 2008)
This was one of those recipes where everyone in our house was like…ummm…what is that…then ate it up and asked for more. I’m glad I could help. I just need to get some more jicama…
doris writes: (October 04, 2008)
When I don’t understand a word, is there a place where it is explain? I mean like the word: Jicama??? or Cilantro??
May be I need a dictionary ah ah
doris writes: (October 04, 2008)
I search on google….and I found a picture. I had never seen jicama before. I did the same with cilantro…and now I know what it is. Good.
harmonylia writes: (October 05, 2008)
Hello doris, sorry you didn’t know what jicama or cilantro was. Have you had a chance to try them?
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