Jicama Tacos

"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."

- Chef Gabe Kennedy

Ingredients

• Jicama - 1 large each (sliced veeery 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

Method

• 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!

Reviewed by Gabe Kennedy

Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.

Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.