Pistachio Jicama Tacos

By Cobi Kanani

Pistachio Jicama Tacos

What’s better than tacos? Tacos that don’t require cooking! Indulge in the cool contrast of jicama tortillas, crunchy pistachios, pico de gallo and chipotle crema.





1 cup shelled pistachios (roasted &salted)

4 jicama rounds, sliced 1/8 inch thick (use a mandolin or buy pre-sliced)

Sliced radish

Pico de Gallo

Chipotle Crema


PIco de Gallo
1 cup chopped grape tomatoes

1 handful cilantro, chopped

1/4 cup onion, diced

2 tablespoons lime juice

Salt to taste

Combine all ingredients in a medium sized bowl.


Chipotle Crema
2 tablespoons canned chipotle in adobo

4 tablespoons sour cream or mayo

Blend ingredients in a mini food processor for 30 seconds


Assemble a portion of pistachios, pico de gallo and chipotle crema on each of the jicama rounds. Provecho!

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