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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1379g)|
|Recipe Makes: Servings|
|Calories from Fat: 1400 (69%)|
|Amt Per Serving||% DV|
|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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