Simply Healthy Family: Black Bean, Jicama and Shrimp Tostadas with Avocado Creme and a Highlight on Jicama


Black Bean, Jicama and Shrimp Tostadas with Avocado Creme and a Highlight on Jicama

Loving Mexican food is a no brainer. Especially if you grow up in Southern Arizona like I have and have lived and known what really authentic Mexican food truly is. I haven't found a Mexican restaurant yet that I can even tolerate. Growing up with friends who's mother's and grandmother's make home made tortillas, tamales and carnitas on a nightly routine led me to become some what of a snob regarding the complex flavors of the spices, salsas and condiments that accompany my favorite cuisine.

 So when I ask most people what their favorite thing about Mexican food is, most people will say 'Cheese of course!'.  I'm not arguing, but I have to say that IMHO most 'American' type cheeses smother the many flavors of good Mexican food and leave me with nothing but a heavy tummy and a greasy after taste. Not so appetizing.

Now, when I tell people that my favorite part of Mexican food, other than the spices of course, are the condiments such as cilantro, radish and jicama, I usually get a raised, questioning eyebrow at the least or a very distrusting smirk.

We've all had tacos in some varying form, right? The next time you make tacos, enchiladas or tostados try adding some chopped jicama or sliced radishes. I promise you that they add a whole new level to the dish. I recently stormed out  pouted like a toddler when we stopped at a small Mexican restaurant to grab some Posole' and they informed me that they were out of radish!  The nerve!

Spot Light on Jicama  [hee-kuh-muh, hik-uh-muh]

What is Jicama?

Actually part of the legume family, jicama contains a high amount of vitamin C, is low in sodium, and has no fat. It’s sweet to taste and has a crunchy, juicy texture. When purchasing jicama, make sure it’s firm, unblemished and not bruised. You can store jicama for up to 2-3 weeks in in a cool, dry place.

"Bigger is not always better"

Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.

How to prepare Jicama:

Carefully peel off the tough outer skin with a paring knife. Use the soft, sweet, juicy flesh of jicama in salads, salsas, sandwiches or along with your other favorite veggies as a healthy snack.
My kids love it!

Jicama 'fries'

Recipe for Shrimp Tostadas

TIME    20 MIN        SERVES   6


1 can black beans, drained and rinsed
2 cups baby shrimp
1/2 of a red bell pepper, finely chopped
1/4 yellow onion, minced
1/4 cup cilantro, chopped
1 cup jicama, peeled and diced
1/2 jalapeno, minced
juice of 1 lime
salt, cumin and chili powder to taste
Tostado shells

2 California avocados
1 heaping spoonful light sour cream
dash of salt
squeeze of lime juice

To Prepare:

In a large bowl combine shrimp, beans, jicama, red bell pepper, jalapeno, onion and
cilantro. Squeeze in lime juice, add spices. Toss to combine. Make avocado creme 
by mashing avocado with sour cream, salt and a squeeze of lime juice.

Serve on crispy tostado shells.

This post is linked to Cookin Canuck ~ Wake up with California Avocado



  1. I loooove jicama! Especially dipped in hummus!! These shrimp tostados look super delicious! :))

  2. This is so beautiful! I've had jicama and enjoyed really seems to absorb the flavors around it and provide a nice crunch!

  3. Great recipe - super pics - lovely flavors!

  4. I would never have thought of adding jicama or radish. Wonderful idea since my garden is full of radishes right now!

  5. Oh good! I hope you like the addition.

  6. Lilbartone9/12/2011

    Yea, pasole totally needs radish :), excellent post!! Beautiful food! Miriam@Meatless Meals For Meat Eaters

  7. Great flavors and textures in this recipe. I love Mexican food.

  8. I'm right there with you...I think the toppings are the best part too! And I agree, I have to have my radish! Thanks for sharing your lovely and delicious eats with me. I'm baking some cookies and then heading to bed. Much love!


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