Ah, Mexican food. It’s hard to go wrong with the flavors. The problem is that it’s not always very healthy. But here’s a great vegan taco recipe you can have any time.
Jicama tacos have the taste and texture of a taco shell, but without all the grease, processing, and trans fats that make a taco shell. This recipe is super easy, it’s really just a few cuts and splices, and then you’re goo to go.
A jicama is a type of root vegetable, and it’s just so packed with flavor. To start, turn the jicama sideways so that it fits into your mandolin, which you will use to cut it up. Adjust the mandolin’s width, preferably on the thinner side. Now, slice up the jicama, and you’ve got your taco shells made. See? I told you it was easy.
Next, get started on the guacamole. Remember, when it comes to guacamole, sometimes less is more. I’ve noticed that, in the past, I put in tomatoes, green pepper, red pepper, and olive oil into the guacamole. But now I’ve come to realize, guacamole really doesn’t need any of that. Simple is better. It just needs avocado, lemon juice, salt, and cilantro. That’s really it.
So, mash up the avocado to form the guacamole. Then, add in the salt, lemon juice, maybe some red onion, and a diced habanero pepper if you can find it. Mix it all up until it’s well combined Perform a taste test to make sure it’s properly salted. Set it aside
Next, use cashew cream from a squirt bottle as your cheese. Take your jicama taco shell, put some guacamole in the center, add some chopped cauliflower, a few dollops of the cashew cream, and drizzle some hot sauce on top. Place a sprig of cilantro on the side. Voila. You’ve got yourself an amazing, delicious raw taco.
It’s got the crunch, like a taco, and the flavors just explode in your mouth. If you made this for anyone, they would just be so happy and pleased with it. If you have kids, I don’t know any faster food that this. Plus, it’s just so healthy. It’s fast, easy, and nutritious.