Remember my post yesterday, where I promised you a Jicama recipe? Well here it is. It’s not complicated. It’s fresh and yummy! My friend Tere introduced me to this little treat…I want to call it a vegetable, but it’s actually part of the legume family…yet I can’t seem to refer to it as that because it’s just not like any bean I’ve ever eaten.
On it’s own, jicama is crunchy, fresh and kind of sweet, which makes it perfect for a hot summer day! Or a cold winter day where you have the blinds drawn, the furnace cranked, and you are all pretending you are in Mexico. One of those days…
This recipe is very simple, and it uses one of the Mexican spices that we love already, Tajin. Tajin is a delicious mix of salt, chile peppers and dehydrated lime. It’s wonderful on chicken, in salsas, potatoes…so many things! We buy ours in a local Mexican market, but of course, you can pick some up on your next trip to Mexico!
- 2 cups peeled and sliced jicama cut it like small-medium carrot sticks
- juice from 3-4 key limes key limes are best (as they pack more flavour than regular limes, but you can use regular limes too)
- Tajin sprinkled on to taste I used about 1 tsp but we like the saltiness
- Combine all ingredients, and let rest for about 15 minutes. This will allow the flavours to really set in, but you can eat it right away too!
This would be perfect with a drink…Margarita anyone? Yes please. On a beach. In the sun. Yum. So are you going to try it? You won’t be sorry you did!