-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Richard B’s Vegetarian Tacos
These no-cook tacos are a zesty spin on international entertaining.
Loading ...April 8th, 2012
From Top Chef: The Quickfire Cookbook. Published by Chronicle Books. Copyright © 2009. Forward by Padma Lakshmi. Food Photographs by Antonis Achilleos. All rights reserved. Reprinted by permission of Chronicle Books. Check out more great recipes from Top Chef .
Servings
20Prep Time
10 minutesCook Time
5 minutesIngredients
Directions
Use a mandoline or a very sharp knife to cut the jicama into approximately 1/8 inch thick rounds. Alternatively, cut the jicama into wedges.
Mash together the avocados, papaya, and tomato in a bowl. Mix the lime juices, coriander, cinnamon, olive oil, and salt and pepper to taste into the avocado mixture. Reserve 2 tablespoons of the cilantro, then add the rest to the mixture.
Place 2 tablespoons of the avocado mixture in the center of a jicama slice. Roll into a faux taco, enclosing the filling within the jicama. Repeat until you run out of filling. (Alternatively, arrange the avocado mixture in the center of the platter. Surround with the jicama wedges, and sprinkle with cilantro.
Use the wedges to scoop the avocado, like chips and guacamole.) Place the jicama tacos on a platter, sprinkle with the remaining cilantro, and eat up.
Copyright © 2012 St. Joseph Media. All Rights Reserved.