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The golden flood of spring mangos is still in full force and we’ve been taking advantage of this bounty. We’re eating lots of them fresh, saving most of the dried and pureed ones for later when fresh ones are no longer available.
Two nights ago I made a fresh mango salsa. Mango goes great with most meats, and since I’d already slow roasted a chicken earlier in the week, I wanted to use the leftovers.
Salsa and chicken? Sounds like tacos! Since I can’t eat grains, Zevin’s allergic to corn and we steer clear of processed foods, we usually just skip taco shells and go the route of the lettuce wrap. Lettuce wraps work great for hand held food and I’m usually quite content with them. With tacos, though, I wanted something closer to a traditional taco shell. I wanted something more firm in my hand and little crunch for when my teeth first bite in.
A while back I came across a photo of jicama standing in for a taco shell. I don’t know who came up with the idea, but it was brilliant. Jicama is quite pliable when sliced uber thin, and it provides the bite and crunch reminiscent of a traditional taco shell. Jicama make the perfect spring taco shell because they’re light and even a bit juicy. Their slightly earthy flavor melds well with fresh spring veggies and fruit. Yes, including mango!
The salsa is quick to put together and the jicama takes only a few minutes to slice on the mandolin. You can cook some chicken from scratch, use leftovers or pick up a roasted bird from your local market to keep things fast and easy. A quick and easy meal bursting with flavor and crunch.