Pico en Taco-MainPhoto

Pico en Taco Recipe
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.

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

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


  1. Using an electric slicer slice the jicama into 12 paper-thin discs. Cut away the uneven edges with a round mold to get circles that resemble a tortilla. The jicama will serve as your taco “shell.”
  2. Place the 12 discs of jicama on a flat surface and spread an even layer of the avocado emulsion in the center of each disc. Divide the pineapple, cucumber, mango, and watermelon pieces evenly on top of the avocado emulsion on each taco.
  3. Season with the cilantro, salt, chile de arbol powder, and top with the chamoy reduction.
  4. Fold them or place in a taco holder and serve cold.

*Avocado Emulsion
1 avocado, peeled, pit removed
1 clove of garlic
Juice of 1 lime
¼ cup olive oil
Salt and pepper to taste

Place the avocado, garlic, lime juice, and olive oil into a blender and blend until very smooth. Season to taste with salt and pepper and set aside.

*Chamoy Reduction
½ cup chamoy (found in any Latin store)
4 TBSP sugar
¼ cup white vinegar

In a small saucepan, combine chamoy, sugar, and white vinegar. Simmer over low heat until it has the consistency of sauce, approximately 10 minutes. Set aside to cool.

©2012 The Culinary Institute of America