4 Serves
30 Mins
Using a mandoline, slice the jicama into thin, uniform rounds to serve as taco shells.
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MexicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
250 mg / 4,700 mgSodium
10 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the filling ingredients to the pan and sauté until tender and fragrant.
Season the mixture with salt and pepper to taste, then remove from heat.
Assemble the tacos by placing a portion of the filling onto each jicama round and serve immediately.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese