Sometimes salad gets so boring and predictable. Been there done that. Enter the ANTI-SALAD.
I have an allergy to ground corn, and a gluten-free preference, which makes Mexican food so much less fun than it used to be. Last spring, on a retreat in Chacala, Mexico, I stumbled upon tacos using jicama instead of tortillas. Genius! Playing around with ingredients in my fridge I assembled this bad boy:
Tuna Poke Jicama Tacos
Here’s what’s stacked up:
- jicama, sliced into 1/4′ rounds
- alfalfa sprouts
- red cabbage
- tuna poke
- green onions
- shredded carrot
- squeeze of lime
I love these tacos because they deliver all your veggies, are low in calories, they’re more fun to eat, and surprisingly filling. (BTW, I don’t have tuna poke on hand all the time, but my dad had just caught some which I had over-seasoned, so the fresh veggies really offset the saltiness of the tuna. A good quality Asian market may stock poke, but if you have fresh tuna, it’s super easy.) Jicama tacos or tostadas are zesty, fresh, crunchy and bright, just like a salad, but, not.
The culinary combinations are infinite. Thai marinated grilled chicken with pickled red cabbage, drizzled with David Chang’s fish sauce vinaigrette. Pollo asado over refried black beans with salsa fresca and pickled red onion. Baba ghanoush topped with za’atar spice, cucumbers slices and roast cauliflower. Yogurt underneath a crisp veggie burger, topped with fresh herbs, a squeeze of citrus and you’re done. I had a great time just playing in the kitchen with a brand new canvas.
What combo would you most like to try?