About the Recipe
JICAMA TACOS
Ingredients
Ingredients
1⁄2 jicama, peeled, thinly sliced (will make about 8 taco shells)
I zucchini, diced
4 red cabbage, shredded
1⁄2 cup Salsa Verde
(see recipe, page 142)
Cilantro (for garnish)
Preparation
Directions
1. Soak the jicama slices in purified water for 30 minutes. The jicama slices will serve as taco shells.
2. Once shells are pliable, divide zucchini and red cabbage among them.
3. Finish by drizzling Salsa Verde on each taco and gamishing with cilantro.
Variations
- Add any assortment of sliced veggies to your tacos, such as bell peppers, radishes and tomatoes.
- Cooked vegetables, such as Green Peppers with Onion (see recipe, page 72), could also be used as filling.
- Use Corn Salsa (see recipe, page 138) as the taco filling.
- Substitute lime juice for the Salsa Verde.
Note
Use a mandoline to create nice even slices of jicama.