Sharing This with All to Enjoy

Want to share this new way of making Taco's with Jicama in place of tortilla's. They are Delicious -Healthy-Crunchy-Sweet-Savory-ñ Less Fattening!

Found this article below-Now make all our taco's this way.
Using a mandolin slice jicama very thin-using them cold or heated like corn tortilla's. Slicing jicama thin makes them very pliable. Peel jicama use them cold or heat as u would corn tortilla's.
Make taco filling usual hot-meat-fish-seafood-chicken-lettuce-sliced cabbage -tomatoes-salsa- results can be endless. Make these often. Enjoy! The creator is listed below of these delicious taco's. Hj

Carefree Station Grill and Bar,Az.
Owner Robert Gabrick
Chef Thomas Nasworthy's reaction to a request by his boss to create a jicama-shell taco was instant cut like a taco
"I thought he was crazy."

Turns out Carefree Station Grill & Bar owner Robert Gabrick was on to something.
In the six months since Nasworthy has crafted shells out of the crunchy, peppery-sweet vegetable, the tacos have zoomed from novelty to top seller at the Carefree eatery.

Jicama shells offer the same snap as a fried corn tortilla, but without the fat and calories.

"People love tacos for their flavors, not their health benefits. They like ours for both. They're lighter, fresh, not fried and naturally showcase all the wonderful flavors that draw people to tacos again and again," Nasworthy said.

The inspiration for the jicama shells came, as many culinary creations do, in a roundabout way. Gabrick was experimenting with vegan enchilada recipes. While dicing jicama - a white-fleshed Latin American staple - he noticed the kitchen crew slicing potatoes for the restaurant's homemade chips. He looked at the jicama and wondered: "Why couldn't you slice a jicama like a potato and use it as an enchilada wrap?

Turns out, Nasworthy could, but the duo realized jicama's natural crunch was better suited for a taco shell.

Jicama is similar to a potato, with a thin brown skin and white pulp. Unlike a potato, the white flesh doesn't discolor. Jicama also is rich in vitamin C, low in sodium and fat-free.

The key is slicing the jicama thinly enough to be plied into taco shells. If the layer is too thick, it will crack.

Use a sharp knife or mandolin to slice almost paper-thin, uniform slices. For thicker shells, layer thin slices. Store sliced pieces in cold water until ready to assemble into a taco.

Jicama is available year-round. When buying, select tubers that are firm and blemish-free. Store jicama for up to two weeks in a plastic bag in your refrigerator.

Almost any filling goes well with the veggie shells, from grilled fish to carne asada, steak, chicken.

For Gabrick, the success of his brainstorm proves "you can put a twist on just about anything," he said. "Who knew you could make taco shells out of jicama? Not me, until we did."

Received an email as to who came up with the jicama taco idea.

Here are some articles.plus another stated they had them.nine .years.ago.at.a show.for.weight.lifting.or.body.building.

Anyhow.they.are.delicious
Thxs.everyone.for Still.they.are.delicious.n.healthy.Listed the article I read.

[www.azcentral.com]
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provided.one.link.with recipe

Thursday, March 27, 2008
Vegetarian Tacos with Jicama Tortilla

[fourdogmom.blogspot.com]

or
[www.vegansoapbox.com]


FourDogMom: Vegetarian Tacos with Jicama Tortilla
Here is the winning recipe from the quick fire challenge on Top Chef last night. Not only is it vegan but it's raw. The winning dish was created by Richard Blaise.

Vegetarian Tacos with Jicama Tortilla

1 jicama, sliced super thin (use slicer)
1 avocado, mashed
1 tomato, diced
1 papaya, diced, mashed
1T coriander, cracked
1t cinnamon
Salt and pepper to taste
1/4 bunch cilantro, chopped (reserve chopped stems)
Drizzle of olive oil
key lime and lime, juiced

Season jicama, avocado, tomato and papaya with spices, cilantro and olive oil; drizzle with key lime and lime juices. Roll into “faux” tacos. Plate rolled tacos and season top with cilantro stems.
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