Ingredients with Measurements:
- 1 medium jícama, peeled and julienned
- 2 ripe avocados, peeled and sliced
- 1 small red onion, thinly sliced
- 1 small jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 small corn tortillas
- Vegetable oil for frying
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium bowl, combine the jícama, avocado, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, cumin, salt, and pepper.
3. Pour the dressing over the jícama mixture and toss to coat.
4. Heat about 1/2 inch of vegetable oil in a small skillet over medium-high heat.
5. Fry the tortillas one at a time until crispy and golden brown, about 1 minute per side.
6. Drain the tortillas on paper towels.
7. To assemble the tacos, place a spoonful of the jícama mixture on each tortilla.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Total fat: 16g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrates: 29g
- Dietary fiber: 10g
- Sugars: 7g
- Protein: 4g
Substitutions for ingredients:
- You can substitute the jícama with carrots or cucumbers.
- You can substitute the red onion with white or yellow onion.
- You can substitute the jalapeño with any other chili pepper.
Variations:
- You can add grilled chicken or shrimp to the tacos.
- You can add sliced radishes or shredded cabbage to the jícama mixture.
- You can use flour tortillas instead of corn tortillas.
Tips and tricks:
- Make sure the jícama is thinly sliced to ensure it's easy to eat.
- Use ripe avocados for the best flavor and texture.
- Don't overcrowd the skillet when frying the tortillas to ensure they cook evenly.
Storage instructions:
- The jícama mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The tortillas can be reheated in a dry skillet over medium heat for a few seconds on each side.
Presentation ideas:
- Serve the tacos on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish the tacos with extra cilantro leaves and lime wedges.
Pairings:
- Serve the tacos with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn salad
Troubleshooting advice:
- If the tortillas are not crispy enough, increase the heat of the oil.
Food safety advice:
- Make sure the oil is hot enough before frying the tortillas to ensure they cook properly.
Food history:
- Jícama is a root vegetable native to Mexico and Central America.
Flavor profiles:
- The jícama and avocado provide a crunchy and creamy texture, while the dressing adds a tangy and sweet flavor.
Serving suggestions:
- Serve the tacos as a light lunch or dinner.
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Region: Mexican