I know most people wait until after the holidays to attempt to slim down, but I'm feeling the need to start now. After a plump Thanksgiving, I've kept my eating regimen running on high, and after a feast in Chicago's Chinatown, I needed to atone immediately. I dreamed of something light and bright and so good for me I'd instantly feel better.
I remembered these "tacos" from last year's Top Chef. Rick Bayless had challenged the contestants to create an interesting taco, and Richard Blais came up with this little number that uses thinly sliced jicama as the tortilla. The resulting "taco" is beyond light. There isn't an ounce of oil in the whole thing, and the only fat comes from the avocado.
They certainly won't be replacing my regular tacos, but as an appetizer or a light snack it's hard to beat these. They are delicious. And the filling is just as good as a dip with tortilla chips, if the whole healthy thing gets old.
Dinner Tonight: Vegetarian Tacos with Jicama Tortillas
About This Recipe
- 1 jicama, peeled
- 1 avocado, chopped and mashed
- 1 tomato, diced
- 1/2 papaya, chopped and mashed
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1/4 bunch cilantro, chopped
- 3 limes, juiced
- Salt and pepper to taste
Combine the avocado, tomato, papaya, coriander, cinammon, and lime juice in a large bowl. Toss gently and set aside.
Thinly slice the jicama with a mandolin or vegetable peeler. The thinner the better.
Add a little of the filling to each slice of jicama, and gently wrap them up. Season with salt and pepper and garnish with a little cilantro.