My passion is Cooking. I love to find and create anything from Appetizers to Zupa! This is a taco variation using a Jicama Salsa for the Tacos topping. I buy bottles to store the salsa in my refrigerator.
Cooking Tacos can be very simple or very extravagant. I recently ate at a fabulous Vegan and Gluten-Free restaurant that served Tacos using nuts as their “meat”. Fillings can be anything you like. The toppings are what make the Taco!
If you have never used Jicama let me share a little bit about this root vegetable: Pronounced: HEE-kah-mah
Jicama has a sweet, nutty flavor with a crisp texture and is an excellent addition to salads because it does not discolor when peeled/sliced and exposed to air. Look for well formed tubers that appear fresh and are free of cracks and bruises. Refrigerate up to 2 weeks uncut and unwrapped; once cut, cover and it will keep up to a week in the refrigerator.
You can choose any type of “meat” you want for your tacos. Options for vegan tacos could be marinated tofu, Lightlife veggie meat, Soyriso, Morning Star Crumbles, Boca Crumbles or even beans. Beyond Meat is something new I have just tried this week (found at Whole Foods Stores). Can you think of any others? Then use this great Jicama Salsa for the topping.
- 1 cup Jicama finely sliced lengthwise
- 1 cup finely sliced carrots lenthwise
- 1/2 cup red onion sliced thin long
- 1/2 cup red bell pepper sliced thin long
- 1/2 cup fresh cilantro leaves finely chopped
- 1 lime- juice
- 12 taco shells
- Tofutti Better than Sour Cream
- bottle mango salsa
- Fill heated corn tortilla shells with taco filling of your choice. Then top that with shredded or thinly sliced Jicama, carrots, red onion, red bell pepper and cilantro.
- Top with mango salsa or Tofutti Better than sour cream and sprinkle all with some lime juice! YUM