Taco de Jícama

Taco de Jícama is a refreshing and innovative vegetarian burger that uses crunchy jícama slices as the taco shell, filled with vibrant roasted vegetables and topped with a zesty avocado crema. This dish is not only visually appealing but also packed with flavor and nutrients, making it a perfect meal for any occasion.

Ingredients

• Jícama - 200 grams, peeled and cut into 1 cm thick slices (for taco shells)
• Zucchini - 100 grams, diced
• Bell pepper (red or yellow) - 100 grams, diced
• Red onion - 50 grams, diced
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped (for garnish)
• Feta cheese (optional) - 30 grams, crumbled

Steps

1. Preheat your oven to 200°C (400°F).
2. In a bowl, combine the diced zucchini, bell pepper, and red onion. Drizzle with olive oil, then add cumin, paprika, salt, and black pepper. Toss to coat evenly.
3. Spread the vegetable mixture on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, prepare the avocado crema by blending the avocado with lime juice and a pinch of salt until smooth. If you prefer a thinner consistency, add a little water.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. Assemble the tacos by placing a generous amount of the roasted vegetables on each jícama slice. Drizzle with avocado crema and sprinkle with chopped cilantro and crumbled feta cheese, if using.
7. Serve immediately and enjoy your fresh and healthy Taco de Jícama!

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.

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