Using a sharp knife or a mandolin, slice jicama 1/4-inch thick to create 8 large circles. Place into large resealable plastic bag. Add cayenne pepper, salt, pepper, lime juice, and 1 cup water. Seal bag pressing out as much air as possible and toss to coat. Set aside.
This playful take on tostadas uses sliced jicama instead of tortillas to keep it crisp, refreshing, Whole30 friendly, and grain-free.
Servings and Ingredients
|1||large jicama, peeled|
|1 tsp.||Hy-Vee cayenne pepper|
|Hy-Vee ground black pepper|
|½ c.||fresh lime juice|
|1 ¾ c.||water, divided|
|1 lbs.||93% lean ground turkey|
|2 tsp.||fresh lime zest|
|1||(1.25-oz.) pkg. gluten-free taco seasoning|
|1 c.||Brussels sprouts, shredded or finely sliced|
|1 c.||Hy-Vee Short Cuts chopped tomatoes|
|½ c.||Hy-Vee Short Cuts chopped white onion|
|Fresh cilantro, chopped, for garnish|
Things To Grab
- Sharp knife or mandolin
- Large resealable plastic bag
- Large skillet
- Wooden spoon
- Meat thermometer
- Paper towels
- Serving plates
Place ground turkey in a large skillet over medium heat. Cook until no pink remains, about 5 minutes, breaking up large chunks with a wooden spoon as needed. Add in lime zest, taco seasoning, and ¾ cup water. Continue cooking until turkey reaches 165 degrees and moisture has evaporated; remove from heat.
Remove jicama from liquid; discard liquid. Gently pat jicama tostadas dry and divide between four serving plates. Top shells with cooked turkey and top with shredded brussels sprouts, diced onions, and fresh cilantro, if desired.
Hyvee Culinary Expert TipTo meal prep this recipe, leave jicama in marinade until day of serving. Drain marinade and pat dry with paper towels. Place slices on one side of bento box. Place turkey and toppings on other side of bento box and assemble just before serving.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 80mg
- Sodium: 690mg
- Total Carbohydrates: 15g
- Protein: 25g
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