It’s not too late for hosting a Cinco de Mayo party. It’s a great time for Mexican “tapas” — think finger foods like tacos, and lots of crunchy veggies like jicama! Here’s a very simple and easy way to prepare a jicama for the party.
Jicama Slices with Lime Juice & Chile Powder
1 medium jicama, peeled, quartered, and sliced about 1/4 inch thick
Juice of 2 limes
Ground mild red chile powder to taste
Salt to tasteArrange the jicama on a platter and douse with the lime juice. Sprinkle with chile powder and salt and serve.
Advance Preparation: The jicama can be tossed with the lime juice, chile powder, and salt in a bowl and refrigerated for several hours before arranging on a platter. Cover with plastic so the jicama doesn’t dry out.
Sliced jicama can also be held in a bowl of water in the refrigerator for a couple of days.
Per Portion: Calories 12, Fat .05g, Saturated 0, Cholesterol 0, Protein 0, Carbohydrate 3g, Fiber 0, Sodium 2mg.
Serves 12
Take a #mefirst approach to planning your party!
Just invite a few guests over for an impromptu party! Get help from the grocery store with guacamole, bean dip, and salsa. Then spend time on one or two recipes to really “wow” your guests like this pineapple and cucumber guacamole.
Check out my video from my Let’s Talk Live TV appearance where I go over these quick and healthy ideas.
Most people think Cinco de Mayo is Mexican Independence Day… but it isn’t. Cinco de Mayo commemorates unlikely victory over French forces at the Battle of Puebla on May 5, 1862. In the U.S. we celebrate it as a way of honoring Mexican culture and food. (and probably another excuse to have an ice cold Mexican beer or margarita!)
