Editor’s Note: Let’s take a breather/break from the Wintertime mode of cooking for a sneak preview/reminder of the cooler dishes coming our way in Spring (I think we could all use that right about now.) To help us do just that, here is a delicious, refreshing recipe from Chef Geronimo Lopez-Monascal, Executive Chef/Instructor of Culinary Arts at the Culinary Institute of America/San Antonio Campus.
HINTS OF A SPRING YET TO COME
Mango, Jicama, Avocado. Just thinking about these fabulous foods gives hope that a respite from winter weather, although not exactly around the corner, maybe not too far away.
You’ll love this special recipe that has jicama standing in for taco shells and features chile de arbol powder for that spicy kick. Healthy, refreshing, and extremely creative. Enjoy!
Read Related: Sweet Mango Salsa
PICO EN TACO
Makes: 12 Tacos
6 TBSP of avocado emulsion (*recipe below)
6 TSP of chamoy reduction (**recipe below)
1 jicama, peeled
½ cup mango, julienne
½ cup cucumber, julienne
½ cup watermelon, julienne
½ cup pineapple, julienne
Chile de arbol powder to taste
2 TBSP of chopped cilantro
Salt to taste