During one of my many excursions to Mexico, I have had the pleasure of having jicama in a way I never thought of. They served their tacos in micro thin slices of crispy jicama. When it’s sliced this thin, it’s flexible, and doesn’t crack when you bite into it. The natural filling choice would be some kind of seafood, like shrimp, with some zesty cabbage.
Jicama Taco Shells
1 softball size jicama, peeled
You will need a mandoline for these, unless you have some uncanny knife skills. They need to be practically paper thin. I set my mandolin at 1/12 inch I believe. (1/8 inch is too thick; 1/16 inch is too thin. You may need to play with it, but will get plenty of shells regardless.) Slice the ends of the jicama off, so you have the middle third or so exposed. Slice as many shells as you can get out of it, probably close to 20 slices. Set aside.
Don’t toss the ends- slice them up and squeeze some lime on them to snack on while you’re cooking. At least that’s what I did.
Simple Seasoned Taco Meat
2 lb. grass fed ground beef
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp. ground chipotle
1 tsp. garlic powder
2 tsp. sea salt
Heat a large cast iron pan to medium high and add the beef to it. Brown it well, and then add the seasonings. Stir well for a couple of minutes longer, until the beef is cooked.
Serve as you normally would serve tacos! Put everything on the table and let people make their own. Don’t forget the salsa, hot sauce, sour cream, guacamole and lettuce.