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.
1/4 cup walnuts, soaked in 1 cup of water overnight
1 cup baby bello mushrooms
2 teaspoons fresh jalapeno pepper, divided
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
- 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.
- In a separate bowl, make the slaw by combining the jicama, cilantro, red onion, and remaining lime juice and jalapeno.
- 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.
- To serve, place a dollop of the walnut-mushroom mixture on each tortilla, and then top with jicama slaw and a tomato slice.