Tropical Tacos with Jicama Slaw
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