Richard Blais made these tacos in an upscale taco Quickfire Challenge on episode 3 of Top Chef: Season 4.
Top Chef: The Quickfire Cookbook/Chronicle Books, 2009.
|1 1/2 pounds jicama, peeled||1 teaspoon ground coriander|
|2 avocados, halved and pitted||1 teaspoon ground cinnamon|
|1 papaya, peeled, seeded, and diced||2 tablespoons olive oil|
|1 tomato, seeded and diced||Salt and pepper|
|6 key limes, juiced (about 3/4 cup)||1/2 cup chopped fresh cilantro, stems included|
|2 Persian limes, juiced (3-4 tablespoons)|
Use a mandoline or a very sharp knife to cut the jicama into approximately 1/8-inch-thick rounds. Alternatively, cut the jicama into wedges.
Mash together the avocados, papaya, and tomato in a bowl. Mix the lime juices, coriander, cinnamon, olive oil, and salt and pepper to taste into the avocado mixture. Reserve 2 tablespoons of the cilantro, then add the rest to the mixture.
Place 2 tablespoons of the avocado mixture in the center of a jicama slice. Roll into a faux taco, enclosing the filling within the jicama. Repeat until you run out of filling. (Alternatively, arrange the avocado mixture in the center of the platter. Surround the jicama wedges, and sprinkle with cilantro. Use the wedges to scoop the avocado, like chips in guacamole.) Place the jicama tacos on a platter, sprinkle with the remaining cilantro, and eat up.
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