Jicama Tacos with Mango Salsa Recipe
Photo: #OWNSHOW
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
Directions
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.
Ingredients
Additional toppings:
Directions
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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