Keep your Cinco de Mayo fiesta fit with my recipe for Raw Vegan Jicama Nachos with Cumin Lime Vinaigrette. No cheese here people, but lots of creamy guacamole and vegetable goodness that will make you shout “Ole” – especially when you bite into the crispy, crunchy jicama ‘chips.’ While these thin wedges of jicama obviously aren’t bona fide, deep-fried tortilla chips, they do provide a nutritious and neat way to shovel a bunch of tasty toppings into your mouth.
I cut my jicama into ¼-inch rounds and then quartered them to resemble triangle-shaped nacho chips. I’ve seen other veggie lovers and Paleo diet types slice the jicama nearly paper thin to use as a flexible wraps for taco fillings.
If you’re looking for a great guacamole recipe, I am a fan of RO*TEL’s Rockin’ Guac or simply mash up avocado, squeeze in lime juice and season with garlic salt. If you have leftover guacamole, it can be frozen. Just follow the steps in my DIY post from last year on how to make guacamole that you can keep in the freezer!
Need a drink for your Cinco de Mayo fiesta? Might I suggest my Skinny Blackberry Nectarine Margarita or Watermelon Ginger Lmeade? Or, check out these south-of-the-border inspired beer cocktails and other Cinco de Mayo ideas from CookingLight.com.
- 4 6" diameter slices jicima slices 1/4" thin
- 1 cup guacamole your favorite recipe
- 4 radishes, shredded
- 1/4 cup red onion, thinly sliced
- 1/2 cup zucchini, matchstick sliced
- 1/4 cup pepita seeds
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- dash salt and pepper to taste
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Slice jicama into 1/4" discs and then cut each slice into 4 to 6 wedges.
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Top each wedge with large dollop of guacamole. Sprinkle with veggies and pepita seeds.
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In small bowl, whisk together vinaigrette ingredients until emulsified. Drizzle onto "nachos," enjoy.
