Crisply sweet, starchy goodness.  Tacos get juiced with a blast of citrus and a sear of peppery heat.

Jicama Tacos

 Ingredients:
1 large jicama peeled and sliced into thin sheets (use a mandolin or veg peeler)
3 Tablespoons olive oil
1 small tomato diced
1 bunch green onion sliced
1/2 cup corn kernels
1 red chili minced more or less to taste
1/3 cup olives
1 cup shredded chik’n
1 tin mild green chilies
1 cup green salsa
1 clove garlic minced
1/2 tsp cumin
Himalayan pink sea salt
Cilantro bunch to garnish
1 avocado diced
1 lime spritzed over tacos

Directions:
Slice jicama into thin sheets to use as taco shells.
Heat oil in a skillet and add all other ingredients, (except cilantro and lime) and esrm thru to blend flavours. Taste and adjust seasonings.  Spoon into jicama “shells” and top with cilantro, avocado and spritz of lime.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse