Jicama Tacos
Serve these crunchy Jicama Tacos with your favorite plant-based fillings, or use jackfruit carnitas and this chunky avocado salsa. It's a healthy and delicious meal any day of the week!
Servings 12
Calories 120kcal
Equipment
Ingredients
- 1 medium jicama (around 14 ounces or the size of a softball)
- 1 batch jackfruit carnitas
- 1 medium avocado
- ½ cup cherry tomatoes
- ¼ cup minced red onions
- 1 tablespoon lime juice
- Garnish with black olives, chopped cilantro, chopped jalapenos, hot sauce, and more.
Instructions
- Cut off one end of the jicama and then peel it. See note if your jicama is too large for the mandoline. Using a mandoline on the thinnest setting, and using the mandoline pusher to protect your fingers, carefully run the jicama over the blades, creating thin slices. You should get between 18 and 20 slices. Set these aside.
- Prepare the jackfruit carnitas.
- Cut the avocado into small cubes and add cherry tomatoes and onions. Sprinkle with lime juice and stir to combine.
- Spread carnitas in the center of each jicama slice and add guacamole and garnishes. Serve like a soft taco, with the contents in the center.
Notes
If your jicama is too large for the mandoline, trim it by starting at the top and carving down towards the cutting board. Turn the jicama as you cut it to keep it in a circular shape.
Nutrition
Calories: 120kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 450mg | Fiber: 5g | Sugar: 12g | Vitamin A: 177IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1mg