Tacos de Jicama
Go low carb and cut unwanted calories with these tacos that replace tortillas with jicama. Love that added crunch!
2 cups shrimp cooked poached in white wine, chopped
2 cups jicama, cubed
1 cup tomatoes, cubed
1/4 chopped cilantro
1 teaspoon serrano peppers, minced
1 tablespoon red onion, minced
1 teaspoon salt
1/4 cup chipotle aioli (recipe below)
1 avocado, diced
1/4 cup mayo mixed
1 teaspoon chipotle adobo pureed for medium spicy
1. Mix all ingredients to create filling.
2. Slice jicama paper thin on the widest angle, to create a large “tortilla.”
3. Place filling inside and roll it into a flute and top with a dollop of chipotle aioli, fresh roasted corn and fresh leaf of cilantro.
Makes 15-20 tacos.
Courtesy Tortilla Republic
For other great healthy Mexican recipes, check out our Cinco de Mayo slideshow!
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