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Linda's Jicama Tacos |  Vegetable Day

Makes 1 serving - uses 6 oz of your daily vegetable allowance and ½ cup of your fruit allowance

  • 1 thin slice from center of jicama (for size)
  • 1/2 cup mango
  • 1/4 avocado
  • 1 oz cole slaw shredded mix (or make your own)
    • shredded red cabbage, white cabbage, carrots, etc
  • 1 oz kale
  • 1/2 oz red onion
  • 1/4 oz cilantro
  • splash of lime juice
  • water
  • peel jicama
  • slice jicama thin enough to fold into a soft taco shell without breaking (ideally using a mandolin)
  • place sliced jicama in a bowl of water and splash of lime juice
    • note, you may store“taco shells ” this way up to a week in the refrigerator
  • if the jicama slices are too brittle or thick to fold, put them in the microwave for 30 seconds to soften
  • dice mango, avocado, kale, red onion and cilantro
  • combine with shredded cole slaw
  • stuff taco shell with vegetable mix
    • note, use taco stand or a couple of lemon wedges to hold taco shell in place
  • optional, drizzle with lime juice and/or sprinkle with seasonings
  • enjoy!
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