Jicama 'shells' stand in for traditional taco shells and add a slightly juicy crunch to these flavorful tacos .
Blend all salsa ingredients together, let sit for 30 minutes for flavors to develop.
Using a sharp knife or vegetable peeler, peel jicama. Slice on mandolin (see note). If using much later in the day (or not until the next day). Keep in a damp towel until ready to use so they don't dry out.
To prepare tacos, lay a jicama slice on plate or in hand. Line with romaine, place shredded chicken on romaine, spoon mango salsa on top. Add cilantro & a squeeze of lime, if desired.
A mandoline is a must for slicing the jicama thin enough - unless you have incredible knife skills! Choose a jicama that is at least as wide as your mandolin. Set your mandolin to cut 1/16th of an inch (or so). Use the widest part of the jicama to slice large discs that will be used as folded taco shells. Cut a couple of slices, test that they're thin enough to bend around filling but thick enough to handle their job.
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Serving Size: 1 Serving (1379g) | ||
Recipe Makes: Servings | ||
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Calories: 2033 | ||
Calories from Fat: 1400 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.5g | 207 % | |
Saturated Fat 36.5g | 182 % | |
Monounsaturated Fat 81.4g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 504mg | 155 % | |
Sodium 516.6mg | 18 % | |
Potassium 1811mg | 48 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 11.5g | ||
Protein 127.4g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2033
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