raw • 4 to 6 servings
MY FRIEND SOPHIA IS a painter and also a food stylist for the “Raw. Vegan. Not Gross.” show. She grew up spending every summer with her grandparents in Guadalajara, Mexico. After she mentioned having had jicama tacos from a few restaurants there, I immediately forced her to tell me everything about them. This is the raw vegan interpretation of them. I love that the jicama has more of a starring role as the taco shell, not just an afterthought that’s tossed into the filling. They are so bright and fresh.
Active time: 20 minutes
1 jicama, peeled, root end cut off
1 fresh coconut
4 ripe mangos, peeled and cut into 1-inch chunks
Juice of 1 lime
¼ cup chopped fresh cilantro
Salt
Pineapple Salsa (see here)
Chipotle Crema (see here)
1. Using a mandoline, thinly slice the jicama into rounds. These are the taco “shells.”
2. Remove the coconut meat from the coconut and cut it into 1-inch pieces.
3. Combine the mangos, coconut, lime juice, cilantro, and salt to taste and fill the jicama taco shells with the mixture.
4. Serve with Pineapple Salsa and Chipotle Crema.
raw • about 4 cups
Active time: 5 minutes
3 cups finely diced ripe pineapple
½ red onion, finely diced
1 serrano pepper, finely diced
Juice of 1 lime
¼ cup chopped fresh cilantro
Sea salt
Combine all the ingredients in a bowl and mix well.
raw • about 1 cup
Active time: 5 minutes
1 cup raw cashews, soaked in water overnight and drained
¼ cup canned chipotle peppers in adobo
1 tablespoon apple cider vinegar
Salt
Put all the ingredients in a blender and blend until completely smooth, adding water as needed.