Jicama Tacos
ANA GONZALEZ
Thin slices of jicama filled with vegetables, served as an appetizer or snack. They are very tasty and visually appealing, always a success. It is a healthy and low-fat dish that everyone loves.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
  • 1 jicama, sliced into very thin slices
  • 200 grams surimi, finely chopped
  • 1 Philadelphia® cream cheese , of 190 grams
  • 3 carrots, cut into thin julienne strips
  • 2 cucumbers, cut into thin julienne strips
  • 1 small box alfalfa sprouts
  • 1 avocado, thinly sliced
  • 3/4 cups soy sauce
  • 2 tablespoons toasted sesame seeds
  • 1/2 lemons, its juice
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon chives, finely chopped
  • 1/2 oranges, its juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
Preparation
1h
0 mins
Low
  • The jicama is sliced using a ham slicer (you can go to the corner store or here where I live at Superama they sell trays of jicama slices).
  • Hydrate the jicama if it is very dry or if it will not be used immediately in a bowl of water.
  • Lay out each slice one by one, adding surimi, cream cheese, cucumber, carrot, avocado, and alfalfa sprouts. Roll them up and arrange them on a platter, covering them with a damp cloth.
  • For the sauce, mix in a bowl soy sauce, sesame, lime juice, orange juice, ginger, scallions, rice vinegar, and sugar.
  • Serve on the platter and place the sauce in the center, or if it is an appetizer, serve individually, decorating on top with a bit of alfalfa sprouts and some julienne carrots for color.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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