Jicama Street Tacos
These vibrant jicama street tacos are so refreshing, a perfect light meal for a warm evening.
Ingredients
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 medium jicama, about 400 grams
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 0.5 cup fresh cilantro
- 0.5 cup crumbled queso fresco
- 0.25 cup fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 small avocados
- 0.25 teaspoon chili powder
Instructions
- First, prepare the vegetables. Peel 1 medium jicama and cut it into thin matchsticks, about 2 inches long. Wash 1 medium red bell pepper and 1 medium yellow bell pepper, remove the seeds, and cut them into thin strips. Peel 1 medium red onion and slice it very thinly. Wash 0.5 cup fresh cilantro and chop it finely. Set all prepared vegetables aside.
- In a large bowl, combine the jicama matchsticks, red bell pepper strips, yellow bell pepper strips, thinly sliced red onion, and chopped fresh cilantro. Add 0.25 cup fresh lime juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss everything gently to combine and let it marinate for at least 10 minutes while you prepare the avocados and tortillas. This allows the flavors to meld.
- While the jicama mixture marinates, halve 2 small avocados, remove the pits, and scoop out the flesh into a small bowl. Mash the avocado lightly with a fork, leaving some chunks for texture. Stir in 0.25 teaspoon chili powder and a pinch more salt if desired. This will be your avocado crema substitute.
- Heat 1 tablespoon olive oil in a non-stick pan or on a griddle over medium-high heat. Once hot, warm 8 small corn tortillas, one or two at a time, for about 30 seconds to 1 minute per side, until they are soft and lightly toasted. Keep them warm by wrapping them in a clean kitchen towel until ready to serve.
- Assemble the tacos: take a warm tortilla, spoon a generous amount of the jicama vegetable mixture onto it, top with a dollop of mashed avocado, and sprinkle with 0.5 cup crumbled queso fresco. Repeat with the remaining tortillas and fillings. Serve immediately.