Description
Simply cooked jicama covered with all the spices and loaded with all the taco toppings and more.
Ingredients
Scale
- 1 jicama, sliced into fries
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper (if desired)
- 1/4 teaspoon each salt and pepper
- 2 tablespoons coconut oil or olive oil
- 1 lime, zest and juiced
- 1 ear of fresh corn, cornels removed
- 1 ripe avocado, small diced
- 1 cup cherry tomatoes, sliced in half
- 10 (or more) small corn tortillas
- 1/2 cup sour cream or plain yogurt
- 1/2 jalapeno, sliced (optional)
- cilantro and/or scallions, rough chopped for garnish
Instructions
- Mix the jicama with the smoked paprika, cumin, garlic powder, cayenne pepper, salt and pepper in a bowl. Toss to fully coat.
- Heat a large skillet up over medium heat with the oil. When the pan is hot, add the jicama slices into the pan – leaving room between each piece. I worked in two different batches. Cook on the first side for 2-3 minutes or until toasted brown. Flip over and continue until all 4 sides are cooked.
- Remove from the pan and sprinkle with lime juice.
- Keep the heat on the pan and add the corn into the pan (either the whole cob or the cut off cornels). Cook until slightly toasted, about 1-2 minutes. Remove from the pan to stop the cooking.
- Mix together the sour cream or yogurt with lime zest and a pinch of each salt and pepper (add in a pinch of cayenne, if desired).
- Toss together the corn, avocado and cherry tomatoes with a pinch of black pepper in a small bowl.
- To assemble the tacos, char the tortillas over the stove top until warmed and slightly toasted.
- Spoon some of the lime cream on the tortilla, followed by a few jicama slices. Top with the corn, avocado and tomato mixture. Top with jalapenos, cilantro and/or scallions. Serve.
Notes
Buy the jicama already prepared. Trader Joe’s carries it already sliced into fries in a container, perfect for this recipe.
Alternatively – bake the jicama in the oven on a sheet pan in a 400F oven with the oil and all the spices. Cook for 5 minutes and flip over.
- Prep Time: 5
- Cook Time: 10
- Category: vegetarian
- Method: stove-top
- Cuisine: Mexican