Trop­i­cal Tacos with Ji­cama Slaw

Delight Gluten Free - - Indulge -

YIELD: 2 TO 4 SERV­INGS TO­TAL TIME: 30 TO 35 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

I can hold two con­flict­ing thoughts with equal con­vic­tion: I like us­ing lan­guage prop­erly, but I have a soft spot for cussing. I pre­fer to dress in black, but I can’t re­sist the col­ors pink and orange to­gether. And while I de­test hot, hu­mid weather, I’m a sucker for tiki cul­ture and recipes from my vin­tage Trader Vik cook­books—which were the inspiration for this recipe. The tacos are a bal­ance of sweet and hot, just like a day on the beach. Don’s more fla­vor­ful than fiery, and the sweet-cool mango, car­rots, and ji­cama keep the spici­ness of the pep­per in check.

For the slaw: 1 large car­rot ½ small ji­cama 1 lime ¼ cup fresh cilantro

For the tacos: 2 tea­spoons co­conut oil 1 medium yel­low onion 2 cloves gar­lic 1 tea­spoon pow­dered gin­ger

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