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The jicama slices will be much more flexible after soaking in water for 30 minutes, thus making them more pliable for the tacos.
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I had a really hard time slicing the jicama thin enough to be taco shells, even with a mandoline. So, I kept the slices a little thicker and served the meal like a tostada… A little awkward to eat, but the seasoning in the turkey was delicious. May try again with lettuce wraps or as a guac topped turkey burger with jicama salad on the side 🙂
I used the jicama like a tostada and then chopped up the leftovers for a salad. Seasoning was good!
After reading the reviews, I just sliced the jicama into tostadas and the meal was good. The heavy seasoning gave the ground turkey a little more personality that ground turkey tends to have – yum! We used the avo/guac as kind of a “glue” to hold everything on. Sure, it is messy, but that’s ok!
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