1 large jicama, peeled and cut into 12 (1/8-inch thick) round slices
1 tbsp coconut oil
2 cups pulled canned jackfruit in brine
½ tsp chipotle powder
2 tbsp fresh lime juice plus lime wedges for garnish
1 large avocado, peeled and pitted
½ cup thinly sliced radishes
½ cup thinly sliced red onion
⅓ cup drained Mandarin oranges in 100% juice
1 jalapeno pepper, thinly sliced
Sliced green onions and/or pico de gallo (optional)
1
Soak jicama in water for 30 minutes.
2
In a large skillet, heat oil over medium heat. Add jackfruit and chipotle powder; cook and stir 2 minutes. Stir in 1 tbsp lime juice.
3
In small bowl, with fork, mash avocado, remaining 1 tbsp lime juice and 1⁄4 teaspoon salt until slightly chunky.
4
Remove jicama from water; pat dry. Top with avocado mixture, jackfruit mixture, radishes, onion, oranges and jalapeno; serve with lime wedges and additional toppings if desired.
Serve it Your Way: Use butter lettuce, whole wheat tortillas, or brown or cauliflower rice as the base.
Pump Up the Protein: Serve with black bean and salsa relish, and fold in ¼ cup of favorite pulled pork recipe into each tostada.
Ingredients
1 large jicama, peeled and cut into 12 (1/8-inch thick) round slices
1 tbsp coconut oil
2 cups pulled canned jackfruit in brine
½ tsp chipotle powder
2 tbsp fresh lime juice plus lime wedges for garnish
1 large avocado, peeled and pitted
½ cup thinly sliced radishes
½ cup thinly sliced red onion
⅓ cup drained Mandarin oranges in 100% juice
1 jalapeno pepper, thinly sliced
Sliced green onions and/or pico de gallo (optional)