Jerk Walnut Tacos with Jicama Slaw

This quick and easy, tangy taco recipe is loaded with flavor. Heart-healthy walnuts and mushrooms are topped with a light jicama slaw. If you can’t find jicama, feel free to substitute it with white cabbage.

Ingredients


Tortillas 

1/4 cup walnuts, soaked in 1 cup of water overnight
1 cup baby bello mushrooms
2 teaspoons fresh jalapeno pepper, divided
1 scallion
2 teaspoons jerk seasoning
1/4 cup jicama, shredded, with the excess water removed
1/4 cup cucumber, peeled and shredded
1/8 cup red onion, thinly sliced
1/4 cilantro, minced
1 juice of two limes, divided
1 small roma tomato, halved, and then sliced
1 clove garlic, minced
1/2 cup of water

Method

  1. Finely mince together the soaked walnuts, mushrooms, scallion, 1 teaspoon of jalapeno, and the garlic. Alternately, you can use a food processor to complete this step. Sprinkle the jerk seasoning and half of the lime juice and on top of the mixture, and stir to combine.
    Walnut Mushroom Mixture
  2. In a separate bowl, make the slaw by combining the jicama, cilantro, red onion, and remaining lime juice and jalapeno.
  3. Heat the 1/2 cup water in a saucepan until it starts to simmer. Add the walnut-mushroom mixture, and stir. Allow it to cook until hot, and the mushrooms are cooked.
  4. To serve, place a dollop of the walnut-mushroom mixture on each tortilla, and then top with jicama slaw and a tomato slice.
    Walnut Taco Plate
    Jerk Walnut Tacos with Jicama Slaw

     

Jerk Walnut Tacos with Jicama Slaw

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4 servings

Ingredients

  • Tortillas¬†
  • 1/4 cup walnuts, soaked in 1 cup of water overnight
  • 1 cup baby bello mushrooms
  • 2 teaspoons fresh jalapeno pepper, divided
  • 1 scallion
  • 2 teaspoons jerk seasoning
  • 1/4 cup jicama, shredded, with the excess water removed
  • 1/4 cup cucumber, peeled and shredded
  • 1/8 cup red onion, thinly sliced
  • 1/4 cilantro, minced
  • 1 juice of two limes, divided
  • 1 small roma tomato, halved, and then sliced
  • 1 clove garlic, minced
  • 1/2 cup of water

Instructions

  1. Finely mince together the soaked walnuts, mushrooms, scallion, 1 teaspoon of jalapeno, and the garlic. Alternately, you can use a food processor to complete this step. Sprinkle the jerk seasoning and half of the lime juice and on top of the mixture, and stir to combine.
  2. In a separate bowl, make the slaw by combining the jicama, cilantro, red onion, and remaining lime juice and jalapeno.
  3. Heat the 1/2 cup water in a saucepan until it starts to simmer. Add the walnut-mushroom mixture, and stir. Allow it to cook until hot, and the mushrooms are cooked.
  4. To serve, place a dollop of the walnut-mushroom mixture on each tortilla, and then top with jicama slaw and a tomato slice.
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