GRILLED PINEAPPLE-JICAMA SALSA
Steps:
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
CHICKEN STREET TACOS WITH CORN-JICAMA SALSA
Here's a light, speedy meal you can enjoy anytime. Preparation is so simple-there's nothing to it. These chicken street tacos are quite tasty, and adding jicama to the salsa boosts the nutritional value. Win-win! -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- For salsa, in a small bowl, combine the corn, beans, jicama, cilantro, lime juice, cumin and salt. Cover and refrigerate until serving. , For guacamole, in another small bowl, mash avocado. Stir in the tomato, lime juice and salt. Cover and refrigerate until serving., In a large resealable bowl, combine the chili powder, cumin, oregano and salt. Add chicken and toss to coat evenly. In a greased nonstick skillet, saute chicken until no longer pink. , Spread each tortilla with 2 tablespoons guacamole; top with chicken mixture and 1/4 cup salsa. Fold tortillas in half.
Nutrition Facts : Calories 465 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1351mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 33g protein.
JICAMA SALSA
Provided by Sunny Anderson
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.
JICAMA ORANGE SALSA
Make and share this Jicama Orange Salsa recipe from Food.com.
Provided by BakinBaby
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.
Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3
ORANGE AND JICAMA SALSA
This colorful salsa with jicama and jalapeno has definite Southwestern flair. I like to use delicious, sweet-tart blood oranges in it when they're in season.-Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE
This appetizer is outstanding and great for parties! The mixes of flavors complement themselves and will excite even the most lukewarm palates. Everything can be made ahead of time and assembled in minutes. Serve with tortilla chips.
Provided by Anthony Whittington
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 1h15m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place red bell pepper on a baking sheet.
- Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
- Peel and discard blackened skin; finely chop pepper and set aside.
- Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
- While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
- Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
- Pour reserved tomato juices into the skillet used to cook chicken.
- Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
- Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
- Season jicama slices with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
- Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
- Spread tomato-sour cream mixture on a large platter.
- Pile guacamole atop sour cream.
- Spread red pepper salsa over guacamole.
- Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.5 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 5.3 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 730.6 mg, Sugar 3 g
MANGO-JICAMA SALSA
Make and share this Mango-Jicama Salsa recipe from Food.com.
Provided by Leahs Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!
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