Jicama Steak Tacos with Lime Crema

Jicama Steak Tacos with Lime Crema 

Ingredients  

• 1/2 small jicama or 8-10 slices I use 2 slices per taco
• 1 pound skirt or flank steak
• 1 handful chopped cilantro
• ½ cup cherry tomato quartered
• ¼ cup chopped sweet onions
• 1 tablespoon olive oil
• 2 cloves garlic minced
• Limes for garnish

LIME CREMA

• 8 oz dairy-free sour cream*
• 1 1/2 lime juiced, and zested
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions 

JICAMA STEAK TACO

Cut off one end of the jicama and peel. Using a mandoline on the thinnest setting, and using the pusher to protect your fingers, carefully run the jicama over the blades, creating thin slices. You should get between 16-18 slices. Set to the side.

Heat 1 tablespoon olive oil in a large skillet over high heat. Add in the minced garlic. Season steak with salt and pepper and cook about 6 minutes per side for medium. Let steak rest for 5 minutes.

Chop the steak and add to the top of the sliced jicama. Top with tomatoes, onions cilantro. Drizzle with fresh lime crema and enjoy!

LIME CREMA

To a medium bowl, squeeze the juice of 1 lime and zest. 

Add the dairy-free sour cream, garlic powder, and salt to the bowl. Stir everything together until it's combined.

Use immediately or store in the fridge until ready to serve. 

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