Jicama Veggie Tacos with Chipotle Crema3 min read
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.
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:
- 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.
- 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.
- Dip each fritter into a bit of chickpea flour to coat lightly on both sides.
- 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.
- 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
- 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.
- 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).