Wonderfully crunchy and perfectly sized, thinly sliced jicama provides an excellent swap for tortillas in this veggie-forward take on tacos. Grown in Mexico and across the Philippines and Asia, jicama is like a cross between a potato and a pear, with a mild flavor and subtle sweetness that makes it ideal for pairing spice and texture. Quinoa fritters serve as the base of these tacos, providing a complete protein with all nine essential amino acids. It also gives a boost of digestion-balancing fiber, as well as iron and B vitamins. If you have any leftover quinoa fritters, they’re also delicious in a sandwich or on a salad. 

Serves: 2

Total Time: 35 minutes

Quinoa Fritter Ingredients:

  • 1 egg
  • 1 medium yellow onion, diced
  • 1 garlic clove, chopped
  • 1 cup cooked quinoa
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chickpea flour, plus a bit more to coat the fritters
  • 1 handful chopped baby spinach or kale
  • Salt and pepper to taste
  • Olive oil, to cook

Quinoa Fritter Directions:

  1. In a medium skillet over medium heat, warm the olive oil and add the chopped garlic and onion. Sauté until softened and slightly golden, 3-5 minutes. 
  2. In a large bowl, add the egg, cooked quinoa, sautéed garlic and onions, nutritional yeast, chickpea flour, and chopped spinach with a pinch of salt and pepper. Mix until well combined and form into 6 equal size fritters. 
  3. Dip each fritter into a bit of chickpea flour to coat lightly on both sides. 
  4. In the skillet you cooked the onions in, add a splash of olive oil, and cook each fritter over medium heat for 2-3 minutes per side, until golden brown and crispy. Allow to cool slightly before assembling tacos. 

Taco Ingredients:

  • 6-8 round, thin slices of jicama (available pre-sliced at some grocery stores—or peel and thinly slice your own using a very sharp knife)
  • 1 thinly sliced Persian cucumber
  • ½ thinly sliced apple
  • A few cherry or grape tomatoes, quartered
  • ½ avocado, peeled, pitted and diced
  • Chipotle crema to drizzle (recipe below)
  • Chopped parsley or cilantro, to serve

Taco Directions:

  1. Arrange the jicama slices between two plates, or on one large platter. Cut each quinoa fritter in half, and place one half on each jicama slice. 
  2. Distribute all the toppings between the tacos, ending with a drizzle of the crema and a sprinkle of parsley or cilantro just before serving. Enjoy immediately!

Chipotle Crema: In a small bowl, whisk together ½ cup mayo or plain yogurt, 1 tablespoon fresh lime juice and 1 tablespoon chipotle adobo sauce (more or less to your spice preference). 


About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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