Crab Tacos with Jicama Shells

Jicama Crab Tacos

Ingredients:

1. 1 jicama (at least 4″ in diameter)

2. 1 cup apple cider vinegar

3. 1 cup water

4. 2 teaspoon kosher salt

5. 2 teaspoon powdered stevia or Treleafia

6. ¼ teaspoon ground turmeric

7. ½ pound lump crab meat

8. 3 tablespoon rice vinegar

9. 2 tablespoon thinly sliced green onion

10. 3 teaspoon thinly sliced fresh mint leaves

11. ½ teaspoon pico de gallo powder (plus more for sprinkling)

12. 16 whole fresh mint leaves (as garnish)

13. 16 lime wedges (for serving)

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Directions:

Make the jicama “tortillas”: Halve the jicama and make 16 very thin center cut slices. A mandoline is very helpful for getting thin, uniform slices. Use a 3 ½″ round cutter to cut each of the slices into uniformly sized rounds. Place the rounds in a shallow, heatproof bowl. Set aside.

In a small saucepan, stir the apple cider vinegar, water, salt, sugar and turmeric until the salt and stevia dissolve. Place the pan over high heat and bring the brine to a boil.

Pour the brine over the jicama slices, making sure some liquid gets between all the slices. Set aside to come to room temperature.

Make the crab salad: Place the crab meat, rice vinegar, thinly sliced green onion, thinly sliced mint, and ½ 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.

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 taco with a sprinkle of pico de gallo powder and a mint leaf. Serve with lime wedges on the side.

Photo Credit: sippitysups.com