Jicama Tac
Submitted by harmonylia on April 1, 2008 - 7:08pm
(6 votes)
Servings:
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.
No responses to "Jicama Tac"
1.
I'm so happy, they are so simple it's surprising that they are very yummy. I'm glad you appreciated them!
2.
I made this with very low expectations, but to my pleasant surprise it was GREAT! THANK YOU
3.
Ooh, this sounds soooo good! Thanks for the recipe :)
4.
Hi evergreen! I love them rolled! They are beautiful!
5.
hi harmonylia,..these are so good! thank you for the recipe:)...i made the jicama too thin this time, so i had to roll them, but they are tasty!:)
6.
Wow, that looks rockin'.:)
7.
Hello doris, sorry you didn't know what jicama or cilantro was. Have you had a chance to try them?
8.
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.
9.
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
10.
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...
11.
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.
12.
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.
13.
yea!dinner tonight!thanx!
14.
Jeez kungfugrrl, I never even thought of that! That sounds like a NOTCHO. It sounds easier to! Thanks!
15.
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.
16.
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
17.
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!
18.
THAT LOOKS AWESOME!!! please marry me.
19.
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.
20.
I m having trouble finding Jicama here in NY. Does it o by another name in the super market?
21.
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!
22.
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.
23.
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!!
24.
OMG! I just found this and it looks AWESOME. Muchas Gracias!!
25.
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.
26.
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!!!
27.
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?
28.
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!!!
29.
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.
30.
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.