• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 4
    OK

    Tacos de Jicama

    “These Tacos de Jicama are served inside sliced jicama, a crunchy root vegetable, high in vitamin C and fiber and low in calorie,” says Cathy Shyne, executive chef at Tortilla Republic. “The combination of shrimp, tomatoes, avocados, and onions is delicious and hearty, so you'll feel full without consuming naked calories.”

     

    Cathy Shyne is executive chef at Tortilla Republic. Though Shyne was born and raised Italian and grew up learning Italian cuisine through storied family recipes and techniques taught to her by her mom, Shyne is committed to creating unique, imaginative Mexican dishes utilizing farm fresh ingredients, organic produce, and all-natural meats.


    Ingredients
    For the Tacos
    2
    cups
    shrimp, poached in white wine, chopped
    1
    cup
    tomatoes, cubed
    1/4
    bunch cilantro, chopped
    1
    teaspoon
    Serrano peppers, minced
    1
    tablespoon
    red onion, minced
    1
    teaspoon
    salt
    2
    cups
    jicama, sliced
    1/4
    cup
    chipotle aioli (ingredients follow)
    1
    avocado, diced
    *
    cilantro, for garnish
    For the Chipotle Aioli
    1/4
    cup
    mayonnaise
    1
    teaspoon
    chipotle adobo, pureed
    Directions
    Mix all the taco ingredients (up to salt) in one bowl, set aside.
    Using a mandolin, slice jicama paper-thin on the widest angle so that it creates a large tortilla.
    Mix ingredients for chipotle aioli. Set aside.
    Place filling inside sliced jicama and role into a flute. Top with a dollop of chipotle aioli, avocado slice, and cilantro leaves. Serve.

    The base number of servings for this recipe is 4
    OK

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