Jicama Taco with Kung Pao seitan:
These crunchy tacos are quite similar to lettuce wrap, but with a twist. You just need some jicama shells and fillings, and this dish is a perfect crowd pleaser.
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Servings: 6 250
Ingredients
- 12 Jicama shells (store-brought pre-sliced jicama shells)
- 3 cups kung pao seitan (recipe link after this recipe)
- Chopped scallions to serve
Instructions
- To make the jicama taco shells, clean and peel a jicama.
- By using a mandolin slicers make thin disk-like shells.
- If using a knife, carefully cut thin slices. Try to make uniform slices.
- Add generous amount of Kung pao seitan in each taco shell and top with chopped scallions. (Click on the recipe image below to visit the recipe page)
- Serve with sriracha, soy and peanut sauce.
Notes
Kung Pao seitan
- Follow this recipe to prepare Kung Pao Seitan.
- You can even use tofu or meat for this dish too.