Jicama Tacos with Eggplant and Jackfruit
If you love Mexican food and still want to keep the calorie count down a bit, here’s a wonderful, delicious, and healthy option: jicama tacos! Jicamas are low in calories, rich in minerals and vitamins and, besides their nutritional value, very tasty and versatile. You can eat them raw with or without a dip, use them in stir-fries, salads, and even make jicama fries. So many delicious ways of enjoying this root vegetable which is at home in Mexico, Central-, and South America. Since the wonderful, slightly sweet, mellow taste of jicamas combines very well with all kinds of Mexican flavors, you can be creative and add all your south-of-the-border favorites to the filling. So here’s my favorite of the day: jicama tacos with eggplant and jackfruit! Gluten-, soy-, and nut free, Paleo friendly, vegan, and so good!
Ingredients (for about 4 servings):
- 1 large jicama
- about 1½ qt (1½ liters) water for blanching
For the filling:
- 4 Tbsp extra virgin olive oil
- 1 large sweet onion, diced
- 1 large eggplant, diced (about ½ inch / 1 generous cm cubes)
- 7 oz (200 g) unseasoned young jackfruit pieces (I used Edward & Sons organic)
- top and bottom end of jicama, diced
- 1 jar (18.3 oz/520 g) crushed tomatoes (I used Jovial)
- 4 large cloves garlic, minced
- ¼ cup (60 ml) water
- 2½ tsp Celtic sea salt
- 1 Tbsp maple syrup
- 2 tsp smoked paprika
- 2 tsp Mexican seasoning (salt free)
- 1 tsp crushed red pepper
Toppings:
- cherry tomatoes, quartered
- fresh cilantro, minced
- baby arugula (optional)
Preparation:
In a medium size pot, bring water for blanching to a rolling boil.
Meanwhile, peel jicama, and cut into thin slices, less than 1/8 inch /2 mm.
Because the slices should be large enough to be stuffed like tacos, I diced the smaller top and bottom end and set them aside for the filling. I ended up with 12 usable ‘taco shells’.
Carefully place jicama slices into boiling water.
Blanch for about 3 minutes until slices are flexible. Use a slotted spoon and transfer them onto a plate to cool down.
For the filling, preheat a large saucepan or pot over medium heat.
Add extra virgin olive oil with diced onion and sauté for about 7 minutes.
Add jackfruit pieces with eggplant and sauté for another 5 minutes while stirring frequently.
Add all the remaining filling ingredients, stir well, then cook covered for 20 – 25 minutes until eggplant is soft. Stir occasionally.
Season to taste, then fill your jicama taco shells. Serve with quartered cherry tomatoes and lots of minced cilantro on a bed of baby arugula. Enjoy!
Notes:
- Perfect with sliced avocado or guacamole!
- You could garnish with a couple slices of lime.
- If you don’t like the taste of cilantro, just substitute with fresh parsley.
