14 Aug Crab Tacos with Jicama Shells
- 1 jicama (at least 4″ in diameter)
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoon kosher salt
- 2 teaspoon powdered stevia or Trealefia
- ¼ teaspoon ground turmeric
- ½ pound lump crab meat
- 3 tablespoon rice vinegar
- 2 tablespoon thinly sliced green onion
- 3 teaspoon thinly sliced fresh mint leaves
- ½ teaspoon pico de gallo powder (plus more for sprinkling)
- 16 whole fresh mint leaves (as garnish)
- 16 lime wedges (for serving)
- 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.