I have a deep love for tacos. They are truly an extraordinary construction of flavor, texture and convenience. However, there are times when grilled meat, a tortilla and spice is not in the cards. So pulling inspiration from one of my favorite foods, I have arrived at my new favorite vegan appetizer. Using jicama as a base 'tortilla' and avocado and pomegranate as a filling, these bite sized tacos are perfect for entertaining and keeping it light and healthy. The jicama is crisp and refreshing while the seasoned avocado provides depth, acid and complexity. To top it all off the juicy pomegranates add a touch of sweetness and micro herbs the brightness. Make these ahead of time and impress your guests every time.
Jicama - 1 large each (sliced thin)
Avocado - 3 each
Shallot - 1 each minced
Extra Virgin Olive Oil - 1 tbsp
Lime Juice - 2 each juiced
Cilantro - 2 tbsp
Cumin - 1 tsp
Salt and Pepper - to taste
Micro Herbs - 1/2 cup
Pomegranate Seeds - 1/2 cup
Thinly slice the jicama so it is malleable. Using a ring mold, cut the slices into discs and place in water.
Scoop avocado and mash with minced shallot, lime juice, cilantro, olive oil and cumin. Season with salt and pepper.
To assemble, place a dollop of avocado puree onto the jicama slice and top with herbs and pomegranate seeds. Skewer with a toothpick and serve!