Author Notes
I've tucked a light and refreshing crab and cantaloupe salad into a quick pickled jicama slice and called it a taco. —Sippity Sup (Greg Henry)
Test Kitchen Notes
WHO: Sippity Sup (Greg Henry) is a cookbook author and podcast host who lives in Los Angeles.
WHAT: A briny, summery play on the taco—with pickled jicama instead of tortillas.
HOW: Pickle jicama slices in a turmeric brine, then make a salad of crab and cantaloupe, which play surprisingly well together—especially when doused with fresh lime juice.
WHY WE LOVE IT: Crispy jicama pickles take the place of standard tortillas (we found that a brine time of 3 hours was just right). Fill 'em with a sweet, tender crab and cantaloupe salad and you've got a light summer dinner perfect for a hot night. —maryGpastorek
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Ingredients
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1
jicama (at least 4" in diameter)
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1 cup
apple cider vinegar
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1 cup
water
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2 teaspoons
sea salt
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2 teaspoons
granulated sugar
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1/4 teaspoon
ground turmeric
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1/2 pound
lump crab meat
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1/2 cup
tiny diced cantaloupe
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3 tablespoons
rice vinegar
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2 tablespoons
thinly sliced green onion
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3 teaspoons
thinly sliced fresh mint leaves
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1/2 teaspoon
pico de gallo powder (plus more for sprinkling)
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16
whole fresh mint leaves (as garnish)
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16
lime wedges (for spritzing)
Directions
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Make the jicama “tortillas”: Halve the jicama and make 16 very thin center cut slices (about 5 mm thick). A mandoline is very helpful for getting thin, uniform slices. Use a 3 1/2″ round cutter to cut each of the slices into uniformly sized rounds. Place the rounds in a shallow, heatproof bowl. Set aside.
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In a small saucepan, stir the apple cider vinegar, water, salt, sugar, and turmeric until the salt and sugar dissolve. Place the pan over high heat and bring the brine to a boil.
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Pour the brine over the jicama slices, making sure some liquid gets between all the slices. Set aside to come to room temperature.
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Make the crab salad: Place the crab meat, diced melon, rice vinegar, thinly sliced green onion, thinly sliced mint, and 1/2 teaspoon pico de gallo powder in a medium bowl. Gently fold the mixture together until well incorporated, taking care to keep the lump crab meat from breaking up too much.
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Make the tacos: Drain the pickled jicama slices and gently pat them dry with paper towels. Lay the slices onto a serving platter and divide the crab salad equally between each of the slices. Garnish the tacos with a sprinkle of pico de gallo powder and a mint leaf. Serve with lime wedges on the side.
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