What’s Cooking in Gail’s Kitchen? Equal Measures: Jicama Tortillas! Jicama is another word for Mexican turnip or potato. Interesting, isn’t it? The flavor is sweet and starchy when eaten raw with a sprinkling of sea salt. Being Paleo-friendly, the jicama is popular as a low-carb, low-sugar nutritious snack. It may be available in your local supermarket’s produce department as a precut veggie that resembles French fries. In that case, simply squeeze a lime wedge over it before sprinkling with sea salt and chili powder. I understand it’s also available in “tortilla” packets. I wanted to make my own tortillas, so the large bulb was an easy choice. Peel, slice, and steam. There you have it; a miniature tortilla similar to a street taco in size. Add precooked shredded turkey, cheddar cheese, and a prepackaged salad kit. It’s a meal-in-a-snap, perfect for weeknights.
JICAMA TORTILLAS
Ingredients:
1 large jicama, peeled and sliced into thin discs
12-ounce bag Southwest Chopped Salad Kit, creamy cilantro dressing included
2 cups precooked shredded turkey, chicken, pork, or beef
1/4 cup orange juice
2 tablespoons vinegar
1 tablespoon butter
1 teaspoon sea salt
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1 cup cheddar cheese, shredded
1 lime, cut into wedges
Fresh cilantro for garnish
Instructions:
To make jicama tortillas, place sliced discs in a microwave-safe dish with two tablespoons water. Cover and microwave on High for 3 minutes. This turns them from brittle to flexible. Drain hot water; dab tortillas on paper towels, then return them to covered dish to cool. Set aside. Empty chopped salad mix into a bowl. Pour prepared cilantro salad dressing over all. Mix well. Set aside. For the meat mixture, combine orange juice, vinegar, butter, sea salt, oregano, garlic powder, and cumin powder in a large skillet. Bring to a boil. Reduce heat to simmer and add shredded meat. Stir together. Cook until moisture is absorbed, about 10 minutes. For a crispy finish, add 1-2 tablespoons vegetable oil. Increase heat to medium-high setting. Let meat fry until browned and crispy on bottom. Remove from heat. Stir with a fork. Serve jicama tortillas with chopped salad, shredded meat, and cheddar cheese. Garnish with lime wedges and fresh cilantro.
Looks lovely, but not for me, Gai.
Thank you.
Joanna
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No worries. It’s not for everyone. 👀🍃
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Interesting recipe. I have never seen jicama in Australia.
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It was hard to find in a small town in the Midwest. 🤣🍂
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Ummm? 🙋♂️
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Yesss? 😜
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Olé! These look delicious! Jicama can sometimes be hard to find, which means, if I’m looking for them, they are impossible!
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SSSHHH. 🤔
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👌👌👌🍽️😋🌹
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Something a little different, for sure. 🌮🍃
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Sounds like a very interesting tortilla variation!
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Truly worth a taste. 🌮🍃😋
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I have no doubt!
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Reblogged this on OPENED HERE >> https:/BOOKS.ESLARN-NET.DE.
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Happy Friday!!! 🍁🍂🌾
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To you as well, Gail! Enjoy it! xx Michael
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Love it, Gail! Thank you! I have only to look for the differenct ingredients. Lol Have a nice weekend! xx Michael
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Appreciate the season. 🍁🍂🌾
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Means for here mostly potatoes. Lol
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Potatoes are awesome. 🍃🥔
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Great idea, to use Jicama in the mix. It adds such nice crispiness A shame it’s not always available. 🙂
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Right?!? 😜
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I say potato, you say jicama . . . after which I say, absolutely.
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Must. Have. 😜🍂
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Haha!
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