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JICAMA TACO NIGHT!

Member Forum >> Food and Diet >> JICAMA TACO NIGHT!

onewaypockets

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Posted: 3/4/2012 1:16:57 AM
 

JICAMA TACO NIGHT!

I recently experienced something amazing at a little place called Poquito on 3rd st in San Francisco.  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.  This is how I had them at Poquito, and they were delicious.

This week, I happened to have some grass fed ground beef on hand, so figured it was time for jicama tacos.  That, and my boyfriend got me a mandolin recently, and I’ve been dying to use it.  I realize that not everyone has one of these, but this recipe is a great motivator to get one!  (Link to the one I have is below)

The Perfect Taco

Jicama Taco Shells

1 softball size jicama, peeled

You will need a mandolin for these, unless you have some uncanny knife skills.  They need to be practically paper thin.  I set my mandolin at 1/12″ I believe.  (1/8″ is too thick, 1/16″ 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 (no MSG-laden spice packet required!) 


2 pounds grass fed ground beef (If you’re in the SF Bay Area, I recommend Fallon Hills)
1 T ground cumin
1 T ground coriander
1 t ground chipotle
1 t garlic powder
2 t 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.

Mandolin shopping!

OXO This is the mandolin that I have.  I love it.  It’s easy to use, and is reasonably priced.  And the push block is a crucial finger saver.

Posted in recipes | Tagged  | 1 Comment

Nutrition Resources

The following is a list of links to some recommended reading / viewing.  In no specific order.

10 Reasons to Go Grain Free by Nourished Kitchen

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Dr. Davis

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Posted: 3/4/2012 11:42:42 AM
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Thanks for posting, OneWay. A delightful idea! 

Opens up a number of possibilities, doesn't it?


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canuckchickadee

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Posted: 3/4/2012 12:35:57 PM
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Nice idea owp, hmm, I used to use them lots yrs ago but we get such awful ones, they are in all farmers markets in Mexico so may try them again. I used to make hash browns with them.Your pic above makes me drool, thnx.
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Vince

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Posted: 3/4/2012 9:21:45 PM
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Oneway they sure look good :)


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robert biscan

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Posted: 3/5/2012 7:38:55 PM
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how do you get the Jicima sliced so thin??
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canuckchickadee

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Posted: 3/5/2012 8:51:02 PM
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She uses a mandolin.


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Dale

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Posted: 3/5/2012 9:40:03 PM
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healthnut

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Posted: 3/6/2012 7:51:36 PM
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canuckchickadee

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Posted: 3/16/2012 9:39:13 PM
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Ok hubby made these tonight, no mandolin so sliced thinly and cooked lightly in coconut oil, filled with peppers, onions, mushrooms, chicken, guac, sour cream, mexican hot sauce!
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canuckchickadee

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Posted: 3/16/2012 9:41:31 PM
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I have a pic but dont know how to post it!


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