Smoked Salmon Jicama Tacos

Smoked Salmon Jicama Tacos topped 

with Avocado Crema

Light and crunchy jicama makes 'Taco Tuesday's' guilt-free!!
These tacos are Keto-friendly, Gluten-free, Pescatarian, low carb,
high protein, healthy fats, and rich in vitamins and minerals. 

I used a few simple ingredients.
If I happen to have it in the fridge, chances are, it's goin' in! 

Honestly, I had never even heard of Jicama until recently.

 I found these already sliced at Trader Joes. 

Or, you can just get a jicama and thinly slice it yourself. 

Either way; GAME CHANGER! 

How beautiful is this hot smoked salmon?! 

You can use whatever kind of fish you like in this recipe

 if you don't care for the smoked salmon. 

I prefer to use fish over other proteins because of its light,

 flaky texture and delicate flavor profile.

You'll want to start by cutting your vegetables.
I julienned the sweet bell peppers, did a rough chop on the cilantro,
shaved the radishes, and halved the avocado and lemon.

Next, get your radishes into a quick pickle. Use a small bowl and
place your shaved radishes in white wine vinegar (or regular white vinegar)
 and add a generous pinch of salt. You can even add some fresh minced
 garlic to your pickling marinade, along with pepper. Pickle for at least 15 minutes.

In a blender, combine a full ripe avocado, a garlic clove, sour cream, 

lemon juice, salt,  and a dash of cayenne pepper. Blend for a minute or so 

until everything is incorporated. Then transfer to a bag. Cut off a tip in the corner 

so you can drizzle it over the tacos. OR use a bottle to squirt it on with. 

Load up your taco however you like, then drizzle on the avocado crema and garnish with fresh cilantro! Finish with salt and pepper to taste and a squeeze of fresh lemon or lime juice.

Viola!! These tacos are ready to be devoured! 

And trust me, they were!!

Smoked Salmon Jicama Tacos & Avocado Crema

Prep Time: 20 minutes      Marinating Time: 15 minutes        Total Time: 35 minutes        

Servings: 4        Serving Size: 3 Tacos        Total Tacos: 12          

Ingredients:

• 12 oz salmon (prepared however you like. I used smoked sockeye salmon)
• 1/2 cup sour cream or greek yogurt
• 2 tbsp fresh lemon juice + extra for squeezing on tacos as a finisher
• 1 avocado (ripe)
• 1 large garlic clove (minced)
•  1/4 tsp + 1 tsp salt (adjust to taste)
• 1 tsp honey
• 1/8 tsp cayenne pepper or black pepper (to taste)
• 1 cup chopped cucumber (I prefer to use Persian cucumbers)
• 1/2 cup roughly chopped cilantro (for garnish)
• 1/2 cup red onion (minced)
• 1 cup julienned sweet bell peppers
• 1 cup shaved radishes
• 1 1/2 cup vinegar (white wine, rice wine or white vinegar)

Directions:

1.  Chop up all of your vegetables. (Dice the cucumbers, roughly chop the cilantro, julienne the sweet bell peppers, mince the red onion, mince your garlic clove and shave the radishes using a mandolin or vegetable peeler).
2. In a small bowl, combine the vinegar and 1 tsp of salt, and one tsp of honey. Mix. Add the radishes to the bowl and fully submerge for 15 minutes. This will give them a quick pickle. 
3. Cut your avocado in half lengthwise and remove the seed. Add the avocado halves, sour cream or yogurt, lemon juice, 1/4 tsp salt, garlic clove, honey, and cayenne or pepper to a blender and blend on high for about a minute or so until fully incorporated. If the mixture is too thick, add a little water to thin it out. Taste test and adjust salt and pepper if you need to. Then, transfer to a bag or squeeze bottle (reference the picture above to see the consistency).
4. Drain the radishes. Assemble the tacos starting with salmon on the bottom layer. Add the veggies. I like to top with minced red onion and cilantro. 
5. Squeeze lemon juice to finish them! 

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