Serves 4


  • 2 large jicamas
  • 2 carrots
  • 2 medium-size red beets
  • 1 mango
  • 1 cucumber
  • 1 avocado, sliced
  • 1 bunch cilantro, minced
  • 3 limes
  • 5 Tbsp. olive oil, separated
  • Salt, to taste
  • Cayenne or paprika, for salsa (optional)

    Additional toppings:
  • Black or Anasazi beans
  • Forbidden black or brown rice


    Peel and slice jicama into 1/16-inch rounds, or use a mandolin slicer (you should have enough for .7 ounces per serving). Soak in cold water overnight.

    To make the slaw, shred the carrots and beets. Add the juice of 2 limes, 3 Tbsp. olive oil and salt, to taste.

    To make salsa, cube mango and cucumber, add most of the cilantro, the juice of the remaining lime and the remaining 2 tablespoons of olive oil. Add cayenne or paprika, if desired.

    Assemble tacos by placing a spoonful of slaw then topping with sliced avocado and mango salsa. Drizzle with any extra slaw sauce. Garnish with remaining cilantro.

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